Yankee Grapefruit Meringue Pie
Brighten up your dessert table with this Yankee Grapefruit Meringue Pie, a refreshing twist on a classic favorite! Bursting with the tangy sweetness of freshly squeezed grapefruit juice and the aromatic zest, this citrusy custard filling is perfectly balanced by a cloud-like topping of golden, glossy meringue. The pre-made pie crust provides a buttery base, while the grapefruit-infused custard thickened with cornstarch and enriched with egg yolks creates a creamy, vibrant center. Topped with airy meringue peaks kissed with a hint of cream of tartar for stability, this pie is baked to perfection until lightly toasted. Ideal for spring gatherings, summer celebrations, or anytime you crave a bright, zesty dessert, this pie is best served chilled to showcase its contrasting textures and flavors. Whether you're a citrus lover or seeking to elevate your pie repertoire, this recipe is sure to dazzle! Perfect for keywords like "grapefruit meringue pie," "citrus desserts," and "unique pie recipes."
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Ingredients
- 1 piece Pre-made pie crust
- 240 ml Grapefruit juice (freshly squeezed)
- 2 teaspoons Grapefruit zest
- 200 grams Granulated sugar (for filling)
- 30 grams Cornstarch
- 1 pinch Salt
- 4 large Egg yolks
- 56 grams Unsalted butter
- 4 large Egg whites
- 100 grams Granulated sugar (for meringue)
- 1 teaspoon Cream of tartar
Directions
Step 1
Preheat your oven to 350°F (175°C). Place your pre-made pie crust in a 9-inch pie pan and press it firmly into the dish. Prick the crust with a fork to prevent bubbling. Blind-bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool.
Step 2
In a medium saucepan, combine grapefruit juice, grapefruit zest, granulated sugar (for filling), cornstarch, and a pinch of salt. Whisk together until the cornstarch is dissolved.
Step 3
Heat the mixture over medium heat, stirring constantly, until it starts to thicken and bubble—about 5 minutes. Remove from heat.
Step 4
In a separate bowl, whisk the egg yolks. Gradually temper the yolks by adding a small amount of the hot grapefruit mixture to them while whisking continuously, preventing the yolks from scrambling.
Step 5
Slowly pour the tempered egg yolks back into the saucepan with the grapefruit mixture, whisking constantly. Return the pan to medium-low heat and cook for another 2 minutes until thickened.
Step 6
Stir in the unsalted butter until fully melted and combined. Pour the filling into the cooled pie crust and smooth it out evenly.
Step 7
To make the meringue, place the egg whites and cream of tartar in a clean, dry bowl. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
Step 8
Gradually add the granulated sugar (for meringue) one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Step 9
Spread the meringue over the grapefruit filling, ensuring that it touches the edges of the crust to seal in the filling. Use the back of a spoon to create decorative peaks in the meringue.
Step 10
Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is golden brown. Keep a close eye as it can brown quickly.
Step 11
Remove the pie from the oven and let it cool completely to room temperature. Refrigerate for at least 2 hours to set before slicing. Serve chilled and enjoy!
Nutrition Facts
| Serving size | 1073.1 grams (1073.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3270 |
| Total Fat 136.30g | 175% |
| Saturated Fat 52.20g | 261% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 862mg | 287% |
| Sodium 1304mg | 57% |
| Total Carbohydrate 491.80g | 179% |
| Dietary Fiber 5.60g | 20% |
| Total Sugars 323.10g | |
| Protein 40.30g | 81% |
| Vitamin D 73IU | 366% |
| Calcium 155mg | 12% |
| Iron 8mg | 43% |
| Potassium 1367mg | 29% |
Source of Calories