Grapefruit meringue pie 2 eggs 1 egg yolk ½ cup caster sugar ½ cup grapefruit juice 60g butter 1 tbs flaked almonds Meringue 3 egg whites ¾ cup caster sugar 1 Combine eggs, egg yolk, caster sugar, juice and butter in a small heatproof bowl. Whisk constantly over a saucepan of simmering water (making sure water doesn’t touch the base of the bowl) until mixture thickens and coats the back of a spoon. Remove for heat and place the bowl in a larger bowl of ice, whisking to stop the cooking process. 2 Beat egg whites in a bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and meringue is thick and glossy. 3 Spoon cooled grapefruit curd into chilled martini glasses. Pipe or spoon meringue over curd and sprinkle with almonds. Use a kitchen blow torch to brown the tops.
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