In a small saucepan OFF the heat, put all the ingredients to make the grapefruit curd and whisk to combine. Heat the curd on medium low heat of your burner whisking constantly until the mixture coats the back of a spoon, about 5 minutes. Remove and place in a glass bowl, cover with plastic wrap making sure that the plastic wrap is touching the curd to prevent a skin forming on the top. Place in the refrigerator for 2 hours, or until ready to use.
Make the crust: Preheat oven to 350 degrees F. Combine all the ingredients in a bowl. Make sure your coconut oil is softened and not melted. Line a 9" x 4" pan with parchment paper. Press the crust evenly into the pan, prick holes with a fork to prevent from air bubbles. Bake for 10-15 minutes or until golden brown. Remove and cool completely.
Not everyone likes the taste of coconut flour, it can be a bit overpowering. If you want you can make a simple sweet crust, or even use graham crumbs instead.You can also use the same recipe to make a lemon curd