Sue West | Wise County EC
Lemon meringue pie is a classic; this clever variation uses fresh grapefruit. West showed us how the tang of pink grapefruit complements a cloud of meringue. To give the custard a firmer texture, chill the baked pie for at least two hours before serving. Note that this pie is made with a prebaked crust.
1 pink grapefruit
2/3 cup plus 1 tablespoon sugar, divided use
1/3 cup cornstarch
1/4 teaspoon salt
1 3/4 cups fresh grapefruit juice
3/4 cup water
3 egg yolks
2 tablespoons butter
One 9-inch pie crust, baked
5 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
1. Pie: Preheat oven to 325 degrees. Use a knife to trim the peel from grapefruit, then slice into segments(discarding seeds and white membrane). Sprinkle the fruit with 1 tablespoon of sugar and refrigerate while you make the pie.
2. Combine 2/3 cup sugar, cornstarch and salt in a saucepan over medium heat. Gradually whisk in the grapefruit juice and water. Lightly beat egg yolks and whisk into the juice mixture. Bring the mixture to a boil, stirring frequently. Boil 1 minute, stirring constantly, and then stir in the butter and remove from heat. Place the baked pie crust on a baking sheet, pour in the custard and set aside while you prepare the meringue.
3. Meringue: Beat the egg whites and cream of tartar on high speed until foamy. Add sugar, a tablespoon at a time, until stiff peaks form. Spread the meringue over the filling, sealing to the edge of the crust. Bake the pie 28 minutes, or until the meringue is lightly browned. Transfer the pie to a wire rack to cool, then serve with the chilled grapefruit segments.