Grapefruit Meringue Pie
|Shortcrust flan case||1 , baked blind (8 Inch)|
|Grapefruit juice||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Superfine sugar||1⁄4 Cup (4 tbs), sifted|
|Superfine sugar||1 Tablespoon (For Dusting)|
This is a variation of the ever-popular Lemon Meringue Pie.
You can use the small inexpensive fresh grapefruit or canned or frozen juice, which must be unsweetened to give the characteristic contrast of sharp filling and sweet topping.
The pie case can be made with plain or sweet shortcrust.
Blend the cornstarch with a little of the grapefruit juice to a smooth paste in a small saucepan.
Gradually stir in remaining juice.
Heat gradually, stirring continuously with a wooden spoon, then simmer gently for 3 minutes or until the mixture thickens and clears.
Remove from heat and sweeten to taste.
Cool slightly and gradually beat in the egg yolks.
Pour into the pie case and smooth the top.
To make the meringue, beat the egg whites until very stiff and dry.
Fold in the sugar quickly and lightly.
Spoon the meringue mixture round the outside edge of the pie and work towards the center.
Make sure the filling is completely covered and there are no little gaps round the pastry edge or the meringue will "weep".
Dust with sugar.
Bake in the center of a preheated moderate oven for 25-30 minutes or until set and golden colored.