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Citrus Meringue Pie

 Citrus Meringue Pie
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."
8 ServingsPrep: 10 min. Bake: 30 min. + chilling

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

Directions

  • 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

2 of 2

Citrus Meringue Pie (continued)

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.
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.
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