Grapefruit Meringue Pie (Florida)

Floridians love their citrus pies. With so many varieties of citrus fruits they have to get creative. I just love the unique flavour of this dessert.

Pastry for single-crust pie (9”):
1⅓ cups sugar
⅓ cup cornstarch
2 cups pink grapefruit juice, freshly squeezed
¾ cup water
3 large egg yolks, lightly beaten
2 Tbsp. butter
½ tsp. pure lemon extract

Meringue:
3 large egg whites
¼ tsp. cream of tartar
6 Tbsp. sugar

On a floured surface, roll dough to a ⅛” thick circle; transfer to a 9” pie plate. Trim crust to ½” beyond rim of plate; flute edge. Refrigerate 30 minutes.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.

Meanwhile, 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 ½ 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 crust.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350°F (180°C/160°C fan, Gas Mark 4) until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Makes 8 servings.