Eunny’s Grapefruit Meringue Pie Heat • 1 cup of sugar • 1/4 cup cornstarch • pinch of salt • 1 1/2 cups grapefruit juice in a large saucepan. Whisk constantly. When it simmers and thickens, pull it off the heat and whisk in • six egg yolks, two at a time • zest of one grapefruit, minced • 1/2 cup of grapefruit juice • 2 tbsp butter Bring it to a gentle simmer and keep hot. Meanwhile, heat 1 tbsp of cornstarch and 1/4 cup of water in a little saucepan until it simmers and thickens. You’ll use it to stabilize the meringue. Let it cool. Beat • 4 egg whites • 1 tsp vanilla until foamy. Add • 1/2 cup sugar • 1/4 tsp cream of tartar a little at a time, beating all the while, until soft peaks form. Add the cooled cornstarch paste, a little at a time, beating all the while, until you have stiff, dry-looking peaks. Pour your hot filling into a blind-baked pie shell. Deposit meringue on top, working from the outside in to spread the stress and keep it from sinking into the custard. Spread completely with an offset spatula, sealing the meringue to the edges of the shell to keep it from sinking. Bake at 325 F for 20 minutes, or until the meringue is starting to brown. Let it cool completely before cutting.
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