This recipe is a twist on the classic lemon meringue pie. It’s not as tart as a lemon meringue, but the grapefruit flavor does come through. You could really use and citrus with this recipe: lemon, lime, orange, blood orange, tangerine, etc. I love making pies in small mason jars. It’s the perfect way to control your portions, and it’s great if you’re only cooking for two! You can always save those extras for later. :)
Grapefruit Meringue Pies, makes 6 mini pies
Crust, adapted from Chocolate Covered Katie
- 3/4 cups crumbs of graham cracker crumbs, or 5 graham cracker sheets
- 2 tbsp milk or margarine/butter
In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into mini pie pans or 1/2 pint Mason jars, and smush down very firmly with your hands or a sheet of wax paper. (Be sure to smush down VERY hard, as the lack of fat will make this crust crumbly if you don’t.)
Grapefruit Curd, adapted from Baking Bites
1 cup sugar
3 1/2 tbsp cornstarch
3 tbsp ap flour
1/4 tsp salt
1 1/3 cups water
1/2 cup fresh grapefruit juice
1 tbsp grapefruit zest
3 large egg yolks (reserve whites for meringue)
2 tbsp butter, room temperature
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.
Allow to cool to room temperature. Divide evenly between Mason jars or mini pie pans.
1/2 cup sugar
2 tbsp water
4 large egg whites, room temperature
1/2 tsp cream of tartar
One filling is cooled, preheat oven to 350F. (Note: browning the meringue can be done with a kitchen torch, instead of putting the pies 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.