AN EXTRA POST

I have already reviewed Baking Bites but this recipe looked too good not to share. It would be wonderful on a hot summer day. If you want you can use a prepared pie crust or make your own.





Grapefruit Meringue Pie1 9-inch pie crust, prebaked (recipe below)

Filling:1 cup sugar3 1/2 tbsp cornstarch3 tbsp ap flour1/4 tsp salt1 1/3 cups water1/2 cup fresh grapefruit juice1 tbsp grapefruit zest3 large egg yolks (reserve whites for meringue)2 tbsp butter, room temperature




Meringue:1/2 cup sugar2 tbsp water4 large egg whites, room temperature1/2 tsp cream of tartar
In a medium saucepan, whisk together sugar, cornstarch, flour, salt and water. Bring to a boil and cook, stirring with a whisk, for 3 minutes, until quite thick. In a small bowl, combine egg yolks with grapefruit juice and zest.Gradually temper eggs with about 1/2 cup of sugar mixture, drizzling in the hot mixture very slowly. Return saucepan to the heat and, whisking continuously, stream in lemon mixture. Add in butter and cook over medium-high heat for another 3 minutes.Strain into prepared crust.Allow to cool to room temperature.
One filling is cooled, preheat oven to 350F. (Note: browning the meringue can be done with a kitchen torch, instead of putting the pie in the oven)In a small saucepan, combine sugar and water. Bring to a boil and turn heat to low.In a large bowl, beat egg whites until frothy. Beat in cream of tartar and beat at high speed until egg whites reach soft peaks. Carefully and very slowly, with the mixer turned to medium, stream in sugar syrup and beat egg whites to stiff peaks.Spoon meringue onto pie filling and make sure to completely seal the edges or the meringue with the crust, leaving no filling exposed.Bake for 8-10 minutes, until meringue is lightly browned.


Makes 1 pie.