Show Subscription Form




Citrus Meringue Pie Recipe
Citrus Meringue Pie Recipe photo by Taste of Home

Citrus Meringue Pie Recipe

Publisher Photo
From Pickerington, Ohio, Donna Schweighofer sent the recipe for this pretty meringue pie that stars grapefruit, orange and lemon juice. "I made several changes to lighten up the original recipe," she notes, "This pie has a very fresh citrus flavor and the filling tastes nice and rich."
TOTAL TIME: Prep: 10 min. Bake: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • 3 egg whites
  • 6 tablespoons sugar
  • 1 tablespoon water
  • 1/4 teaspoon plus 1/8 teaspoon cream of tartar
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons plus 1-1/2 teaspoons cold water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • FILLING:
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup grapefruit juice
  • 1/2 cup water
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 egg white
  • 1 teaspoon grated grapefruit peel
  • 7 drops yellow food coloring, optional
  • 1 pastry shell (9 inches), baked

Nutritional Facts

One serving (1 piece) equals 254 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 173 mg sodium, 42 g carbohydrate, 0.55 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

Directions

  1. In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. Heat over low heat while beating with a portable mixer on low speed for 1 minute, scraping down sides of pan. Continue beating until mixture reaches 160°. Remove from the heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Citrus Meringue Pie in Light & Tasty February/March 2004, p11

Nutritional Facts

One serving (1 piece) equals 254 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 173 mg sodium, 42 g carbohydrate, 0.55 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Citrus Meringue Pie

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT