Grapefruit meringue pie recipe

“The classic citrus tart filling can be made a few different ways. You can make a custard that is baked in the oven, a stovetop curd or a butter-rich citrus cream,” explains baker Edd Kimber.

“While I have love for each of these methods, more and more I want something a little simpler. This recipe uses the easier pastry cream method. The grapefruit custard is made on the stovetop, using cornflour to thicken the custard, which makes the filling more foolproof.”

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Nutrition Facts

Grapefruit meringue pie

Amount Per Serving

Calories 577 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 136mg45%

Sodium 83mg4%

Potassium 211mg6%

Carbohydrates 92g31%

Fiber 2g8%

Sugar 65g72%

Protein 6g12%

Vitamin A 1249IU25%

Vitamin C 29mg35%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Grapefruit meringue pie

A dessert to impress your guests with

Prep Time40 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: British

Servings: 12

Calories: 577kcal

Author: Edd Kimber

Equipment

• Food processor
• Baking tin
• Rolling Pin
• Bajking tray
• Large saucepan
• Whisk
• Large heatproof bowl
• Saucepan
• Blowtorch or a hot grill
• Eelectric mixer

Ingredients

• 1 fully baked 23 x 33cm tart case  (see below)

For the custard filling

• 350 g caster sugar
• 50 g cornflour
• 2 ruby grapefruits finely grated zest
• 3 limes finely grated zest
• 360 ml ruby grapefruit juice (from 3–4 large grapefruits)
• 90 ml lime juice (from about 4 limes)
• 4 large egg yolks
• 160 ml double cream
• 30 g unsalted butter

For the meringue topping

• 4 large egg whites
• 300 g caster sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla bean paste
• 1/4 tsp grapefruit bitters (or other citrus)

For the pastry case

• 300 g plain flour
• 50 g icing sugar
• 1/4 tsp fine sea salt
• 185 g unsalted butter diced and chilled
• 1 large egg

Method

• For the pastry, place the flour, icing sugar and salt in a food processor and pulse briefly together to combine. Add the butter and pulse until the mixture resembles breadcrumbs, then add the egg and pulse until the mixture starts to clump together. At this point, you can either use the dough as a press-in crust or chill it and roll it out. If rolling it, tip the mixture on to the work surface and bring it together as a dough with your hands. Form into a rectangle, wrap in clingfilm and refrigerate for at least an hour before using.

  If using as a press-in crust, tip the mixture directly into the baking tin and loosely spread evenly to cover the bottom of the tin. Press up the sides of the tin to create the tart sides, then firmly press the remaining pastry over the base. Dock with a fork and refrigerate for at least an hour before baking.

  If rolling, roll out between two sheets of parchment paper into a rectangle, roughly 30.5 x 40.5cm. Transfer to a baking tray and refrigerate for another 30 minutes to firm up. Lightly grease the tin and line the base with parchment paper.
• Preheat the oven to 180°C (350°F), Gas Mark 4.
• Peel the parchment paper from both sides of the pastry and carefully drape the pastry into the baking tin, gently pressing it into the corners and up the sides. Trim off the top edges then line with a piece of crumpled parchment paper and fill with baking beans or rice. Bake for 25 minutes, then remove the paper and beans/rice and bake for a further 10 minutes or until the base is set. Set aside.
• To make the custard filling, place the caster sugar and cornflour into a large saucepan and whisk to combine. Add the remaining ingredients, except the butter, and whisk to combine. Cook over a medium-high heat, whisking constantly, until the mixture comes to a simmer, then cook for a further two minutes until thick. Remove from the heat, stir through the butter until melted and smooth, then pour the custard into the baked tart case. Press a sheet of cling film on to the surface of the custard to prevent a skin from forming. Leave at room temperature for an hour, then transfer to the refrigerator for at least four hours.
• For the meringue topping, place the egg whites, sugar and cream of tartar into a large, heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and whisk until the sugar has dissolved. You can tell when this mixture is ready by rubbing a little between your fingers. If it feels smooth it is ready, if you feel grains of sugar cook for longer. Remove the bowl from the heat and, using an electric mixer, whisk until the meringue is stiff and glossy. Add the vanilla and bitters and whisk briefly to combine. Scrape the meringue on to the tart and spread evenly over the filling. Using a blowtorch or under a preheated hot grill, burnish the meringue until toasted.
• Kept in the refrigerator, without the meringue, this tart will keep for a couple of days, but my preference is to serve it as close to making as possible to keep the pastry at its crispest.

Nutrition

Calories: 577kcal | Carbohydrates: 92g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 83mg | Potassium: 211mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1249IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 2mg

One Tin Bakes by Edd Kimber is published by Kyle Books, priced £17.99. Photography by Edd Kimber.

Try Edd’s classic chocolate birthday cake recipe.

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