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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. Ingredients:
1-1/3 cups sugar |
1/3 cup cornstarch |
2 cups pink grapefruit juice |
3/4 cup water |
3 egg yolks, lightly beaten |
2 tablespoons butter |
1/2 teaspoon lemon extract |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. In a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into pastry shell.
2. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
3. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
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