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1
In a small bowl, whisk together 2 cups of the sugar and the flour; set aside.
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2
In a separate small bowl, whisk together the egg yolks; set aside at room temperature.
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3
Cut the grapefruit into quarters and remove the fruit from each section of rind, discarding any big pieces of white pith in the center (use clean hands or a paring knife, as you prefer).
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4
Place the chunks of peeled fruit in a medium saucepan and add 2 cups water.
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5
Slowly bring the mixture to a boil over medium-high heat, stirring constantly.
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6
Once the water is boiling, blend in the remaining 1/2 cup sugar.
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7
Boil, stirring frequently, until the fruit is well broken down and the mixture is thick and pulpy, 1015 minutes.
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8
Whisk in the sugar-flour mixture until everything is well blended.
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9
Slowly stir in the condensed milk until the mixture is smooth.
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10
Pour 1/2 cup of the hot fruit mixture into the egg yolks and whisk to combine.
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11
Pour the tempered egg yolks into the saucepan and blend thoroughly.
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12
Stir in the lemon juice.
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13
Boil until the mixture is thickened, about 10 minutes.
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14
Remove from the heat and stir in the vanilla.
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15
Pour the filling into the baked pie shell and refrigerate for at least 2 hours before serving.
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16
Top with freshly whipped cream for a grand balance of flavor and texture.
