Smooth, sweet and tangy grapefruit filling in flaky, buttery pie crust and topped with melt-in-your-mouth fluffy meringue! Step by step photos are included!
It’s grapefruit season!
And it’s pie season! Actually to me, it’s always a pie season! Cherry pie, pecan pie, pumpkin pie, lemon meringue pie, you name it, I love them all! I have homemade pie crust in the freezer at all times. Whenever I have extra egg yolk, it’s pie crust time. 🙂 It’s super convenient for this pie-lover!
Well, today I wanted to share with you one deliciously citrus-y meringue pie: GRAPEFRUIT MERINGUE PIE! It’s just as good as our favorite lemon meringue pie, if not better!
Smooth, sweet and tangy grapefruit filling in flaky, buttery pie crust and topped with melt-in-your-mouth fluffy meringue! What could be better, right?
So while stores are stocked with abundance of fresh grapefruits, do try this pie! It’s a great spin on classic lemon meringue pie that we all know and love!
I slightly adapted my lemon meringue pie recipe here. If you’d like to read my tips and tricks to prevent weeping and shrinking issues, read this post. I went into great details explaining what you need to do to prevent those common problems.
I personally don’t mind little beads on the meringue. I look at them as beautiful gem decorations. ?
Now tell me what’s your favorite pie? If you’re like me and love all the pies in the world, list them in order you like them.
Grapefruit Meringue Pie
- 1 pie crust of your choice or here’s my recipe for flaky pie crust
- 1 cup 240ml grapefruit juice* (I used freshly squeezed)
- 1 cup 200gr sugar
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 1 tablespoon grapefruit zest
- ¼ teaspoon salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- 4 egg whites
- Preheat the oven to 350°F (175°C).
- Roll the pie crust into 10-inch circle on floured surface. Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork. First, blind-bake the crust to prevent the crust from puffing up. In order to do that, cover the crust with a foil and pour raw rice or dry beans on top. Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown.
- Once the pie crust is ready, whisk together sugar and cornstarch in a small bowl. In a large mixing bowl with whisk attachment beat the egg whites until foamy. Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside.
- In a medium saucepan, whisk together ½ cup of water, grapefruit juice, sugar, cornstarch, flour, grapefruit zest and salt. Bring the mixture to a boil over medium heat, stirring constantly. To temper egg yolks, add about half cup of grapefruit juice mixture into the egg yolks and stir vigorously. Return the tempered egg mixture back to the saucepan. Continue cooking for 3-5 minutes, continuously stirring. Throw in the butter. While butter is melting in the filling, briefly whisk the egg whites for a minute. Transfer the hot filling into pre-baked pie crust and immediately spread the meringue over the hot filling making sure to seal the edges. Bake the pie for 8-10 minutes, or until meringue is golden brown. Cool completely for at least 2-3 hours before serving.
Tips & Notes:
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