Published: by Absolutely Recipes, in the recipes category.

Grapefruit Meringue Pie Recipe.

Ingredients:

Pastry for single-crust pie (9 inches)
1-1/3 cups sugar
1/3 cup cornstarch
2 cups pink grapefruit juice
3/4 cup water
3 large egg yolks, lightly beaten
2 TBSPs butter
1/2 TSP lemon extract
Meringue:


3 large egg whites, room temperature
1/4 TSP cream of tartar
6 TBSPs sugar

Recipe Instructions:

On a floured surface, roll dough to a 1/8" thick circle; transfer to a 9" pie plate.
Trim crust to 1/2 in.
beyond rim of plate; flute edge.
Refrigerate 30 minutes.
Preheat oven to 425 degrees.

Line pie crust with a double thickness of foil.
Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack until edges are golden brown, 20-25 minutes.
Remove foil and weights; bake until bottom is golden brown, about 4 minutes.
Cool on a wire rack.

Meanwhile, 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 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 crust.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in sugar, 1 TBSP at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust.

Bake at 350 degrees until the meringue is golden brown, 12-15 minutes.
Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving.
Store leftovers in the refrigerator.

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