Miniature grapefruit meringue pies

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					                                      Grapefruit Recipes

                            Miniature grapefruit meringue pies

“Lemon meringue pies are an all time classic. In this recipe I have made them with pink
grapefruit juice instead, not only do they look amazing, but fresh grapefruit juice makes great
curd. The curd is also wonderful on toast, pancakes, muffins etc, so it's a good idea to make
extra. The pistachios are not essential, but they are darn pretty!” Sophie Michell, television chef
and author

Makes 4
Prep time 15 minutes
Cooking time 20 minutes
Extra equipment needed - 4 individual tart


375g ready made shortcrust pastry

3 pink grapefruit juiced (make about 200ml) and
grated rind of 1
1 tsp lemon juice
150g caster sugar
6 egg yolks (keep 3 whites back for the meringue)
Pinch of salt
50g unsalted butter

3 egg whites
150g caster sugar
1tsp crushed pistachios

2 pink grapefruit, segmented


   1. Firstly preheat the oven to 180°C, roll out the pastry and line the pastry in 4
      individual tart cases. Then line with greaseproof paper over the top and add
      some baking beans
   2. Bake for 15 minutes, then take out the beans and finish off until golden
   3. Then go on to make the curd. Place a saucepan of water on to boil, and in a bowl
      that fits snugly on top of the saucepan, add the grapefruit juice, lemon juice, zest,
      egg yolks, butter, sugar and salt, this cooking method is called en bain marie.
   4. Place the bowl on top of the saucepan and heat while whisking until thickened.
      Then take off and pour into the tart cases
5. Whisk the egg whites to soft peaks, and gradually add the sugar, one spoon at a
   time, whisking in-between, until stiff and glossy. Then spoon onto the tarts and
   top with a sprinkling of crushed pistachios
6. Finally pop back in the oven for 15 minutes until a little golden and serve with the
   refreshing grapefruit segments on the side

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Tags: Grapefruit
Description: Grapefruit is not only low in calories and rich in special "enzyme" can affect the way the body absorbs sugar, it is no longer easily converted into fat.