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Grapefruit Meringue Pie

 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


  • 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 McCormick® Pure Lemon Extract
  • 1 pastry shell (9 inches), baked
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • 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.
Nutritional 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.