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Grapefruit meringue pie


Serves: 8
timePrep time: 25 mins
timeTotal time:
Grapefruit meringue pie
Recipe photograph by Dan Jones

Grapefruit meringue pie


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
546Kcal
Fat
19gr
Saturates
7gr
Carbs
87gr
Sugars
56gr
Fibre
3gr
Protein
7gr
Salt
0.7gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 1 x 375g pack ready-rolled shortcrust pastry
  • 4 grapefruit
  • 100g cornflour
  • 400g caster sugar
  • 4 medium eggs, separated
  • 25g butter, chopped

Step by step

Get ahead
Make the grapefruit curd and blind-bake the pastry case up to a day ahead. Store the curd in the fridge; store the cooled pastry case in an airtight container.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry and lightly roll to make it a bit wider. Use to line a round 20cm fluted tart tin, 4cm deep. Chill for 30 minutes, then prick the base all over with a fork. Line with baking paper, fill with baking beans and blind-bake on a baking tray for 15 minutes. Remove the paper and beans; bake for a further 10 minutes.
  2. Meanwhile, finely grate the zest from 1 grapefruit and set aside. Squeeze the juice from all 4 grapefruit into a measuring jug; top up with cold water to 750ml. Put the cornflour in a pan and gradually stir in the juice, then add 200g sugar and zest. Bring the mixture to the boil. Cook, stirring, for 1 minute. Cool for 5 minutes. Beat in the yolks and butter. Sieve into a bowl, then pour into the pastry case.
  3. Reduce the oven temperature to 160°C, fan 140°C, gas 3. In a clean bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar until stiff and glossy. Spoon the meringue on to the filling and use the back of a spoon to create swirls. Bake for 30-35 minutes until lightly golden. Leave to stand for 20 minutes before serving.
    Tip
    Be careful not to include any white pith when you are zesting citrus fruit, as it is very bitter and will affect the flavour of your dish.
Chef quote
This twist on a classic family favourite certainly packs a fruity punch

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