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Home » Grapefruit Meringue Pie

Grapefruit Meringue Pie

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Published: 12/18/2015Updated: 8/10/2020
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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!

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! 

Grapefruit meringue pie- step by step photo recipe

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. ?

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!

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

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!
serves: 8 servings
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Ingredients

  • 1 pie crust of your choice or here’s my recipe for flaky pie crust

For filling:

  • 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

For meringue:

  • 6 tablespoons sugar
  • 1 tablespoon cornstarch
  • 4 egg whites
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • 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:

For step-by-step photos and additional notes, read the post above.
*2 grapefruits yield about 1.5 cup (360ml) grapefruit juice.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Beeta @ Mon Petit Four says

    Posted on 19 December 2015 at 9:37 pm

    Your pie looks gorgeous Shinee! I love the idea of doing a citrus curd pie like this with grapefruit..and that meringue topping is heavenly <3

    Reply
    • Shinee says

      Posted on 20 December 2015 at 9:17 am

      Thanks so much, Beeta! Love citrus meringue pies!

      Reply
  2. Rosann says

    Posted on 18 December 2015 at 3:38 pm

    I’m going to give this a try when we get to the land of red grapefruit!  Florida for Xmas.  Merry Christmas to everyone up north!  

    Reply
    • Shinee says

      Posted on 20 December 2015 at 9:17 am

      Thanks, Rosann! Wish you Merry Christmas to you all as well! And let me know how this turns out. 🙂

      Reply
  3. Medha @ Whisk & Shout says

    Posted on 18 December 2015 at 8:51 am

    What a unique flavor- I love grapefruit!!

    Reply
    • Shinee says

      Posted on 20 December 2015 at 9:14 am

      Yes, grapefruits are my fave this time around. 🙂 Thanks, Medha!

      Reply

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