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Grapefruit Meringue Pie

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert.

6-8 ServingsPrep: 15 min. Bake: 15 min. + chilling

Ingredients

1-1/3 cups sugar
1/3 cup cornstarch
2 cups pink grapefruit juice
3/4 cup water
3 egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon lemon extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

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 a 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
pastry shell.
In a large bowl, beat egg whites and cream of tartar on medium speed
until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
time, on high until stiff glossy peaks form and sugar is dissolved.

2 of 2

Grapefruit Meringue Pie (continued)

Directions (continued)

Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until the meringue is golden
brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3
hours before serving. Store leftovers in the refrigerator.
Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 384 calories, 12 g fat (5 g saturated fat), 92 mg cholesterol, 154 mg sodium, 66 g carbohydrate, trace fiber, 4 g protein.