Meringue Pie Grapefruit

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16 Ingredients

Number of servings

5 egg, yolks only
1/4teaspoons salt
30grams cornflour
3tablespoons plain flour
150grams caster sugar
15grams unsalted butter
2teaspoons lemon, zest only
1tablespoons grapefruit, grated zest
1tablespoons lemon, juice
1/2 cup grapefruit juice
1 sweet shortcrust pastry case
4 egg, white
8teaspoons salt
4teaspoons cream of tartar
1tablespoons cornflour
100grams caster sugar

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Grapefruit can offset the sweetness of meringue with a welcome tartness - however, if you find normal grapefruit a little too tart, try a sweeter pink variety instead.

Method

Step 1 of 6

Preheat the oven to 180°C (Gas 4). Whisk the egg yolks in a heatproof bowl. Combine the salt, cornflour, flour, and sugar in a lidded saucepan.

Step 2 of 6

Pour over 50ml water, and whisk until smooth. Stir 250ml water into the cornflour mixture. Bring to the boil over a medium heat, stirring, until thick.

Step 3 of 6

Reduce the heat to medium-low, and cook for 1 minute. Remove from the heat and pour a small amount into the yolk mixture. Whisk well to combine, then stir a little more of the hot mixture into the yolk mixture. Pour the yolk mixture into the pan.

Step 4 of 6

Bring to the boil over a medium-low heat, stirring frequently. Reduce the heat to low and cook for 1 minute. Remove and whisk in the butter and both lots of zest.

Step 5 of 6

Whisk in the lemon juice and grapefruit juice until fully incorporated. Cover the yolk mixture and keep warm. Prepare the meringue.

Step 6 of 6

Pour the grapefruit filling into the pastry case. Top with the meringue. Bake for 10 minutes, until lightly browned. Cool the pie completely on a wire rack, before serving. Best served on the same day.