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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Pickerington, Ohio, Donna Schweighofer sent the recipe for this pretty meringue pie that stars grapefruit, orange and lemon juice. I made several changes to lighten up the original recipe, she notes, This pie has a very fresh citrus flavor and the filling tastes nice and rich. Ingredients:
3 egg whites |
6 tablespoons sugar |
1 tablespoon water |
1/4 teaspoon plus 1/8 teaspoon cream of tartar |
1-1/2 teaspoons cornstarch |
2 tablespoons plus 1-1/2 teaspoons cold water |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
filling: |
2/3 cup sugar |
3 tablespoons cornstarch |
1 cup grapefruit juice |
1/2 cup water |
1/4 cup orange juice |
1 tablespoon lemon juice |
1 egg |
1 egg white |
1 teaspoon grated grapefruit peel |
7 drops yellow food coloring, optional |
1 pastry shell (9 inches), baked |
Directions:
1. In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. Heat over low heat while beating with a portable mixer on low speed for 1 minute, scraping down sides of pan. Continue beating until mixture reaches 160°. Remove from the heat.
2. In a small saucepan, combine cornstarch and cold water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 1 minute. Whisk into egg white mixture; add vanilla and salt. Beat on high until stiff peaks form. Set meringue aside.
3. For filling, in a large saucepan, combine sugar and cornstarch. Gradually add the grapefruit juice, water, orange juice and lemon juice until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
4. In a small bowl, whisk together egg and egg white; gradually stir 1/2 cup hot filling into egg mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in grapefruit peel and food coloring if desired. Pour hot filling into crust.
5. Spread meringue evenly over hot filling, sealing edges to crust. Broil for 30-60 seconds or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.
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