Directions (continued)

• until mixture reaches 160°. Remove from the heat.
• In a small saucepan, combine cornstarch and cold water until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Remove from the heat; cool for 1 minute. Whisk into egg white
• mixture; add vanilla and salt. Beat on high until stiff peaks form.
• Set meringue aside.
• For filling, in a large saucepan, combine sugar and cornstarch.
• Gradually add the grapefruit juice, water, orange juice and lemon
• juice until smooth. Bring to a boil over medium-high heat; cook and
• stir for 2 minutes or until thickened. Remove from the heat.
• In a small bowl, whisk together egg and egg white; gradually stir 1/2
• cup hot filling into egg mixture; return all to the pan, stirring
• constantly. Bring to a gentle boil; cook and stir for 2 minutes.
• Remove from the heat; stir in grapefruit peel and food coloring if
• desired. Pour hot filling into crust.
• Spread meringue evenly over hot filling, sealing edges to crust.
• Broil for 30-60 seconds or until meringue is golden brown. Cool on a
• wire rack. Refrigerate for at least 3 hours before serving. Store
• leftovers in the refrigerator. Yield: 8 servings.