Pink Grapefruit Meringue Pies
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
50
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
Brown Sugar2 tbsps
Unsalted Butter (melted)1 cup
Lemon Juice (fresh)1 tsp
Lemon Zest (fresh)1 cup
Cornstarch1 pinch
Salt1.5 cups
Water3 tbsps
White Sugar1 tsp
White VinegarDirections:
1
Preheat the oven to 350 degrees F
2
To make the pie crust: In a resealable plastic bag, crush the graham crackers
3
Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter
4
Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick
5
Bake for 8 to 10 minutes, then cool
6
To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest
7
Mix and set aside
8
In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water
9
Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens
10
Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture
11
Cook's Note: Be careful not to cook the yolks
12
Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick
13
Cover and refrigerate the mixture for 3 hours
14
Preheat the oven to 375 degrees F
15
To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar
16
Using electric mixer or whisk, whip until stiff peaks form
17
Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue
18
Bake for 10 minutes, or until the meringues brown slightly