Grapefruit meringue pie
Serves 8 | prep 25 mins | total time
- 1 x 375g pack ready-rolled shortcrust pastry
- 4 grapefruit
- 100g cornflour
- 400g caster sugar
- 4 medium eggs, separated
- 25g butter, chopped
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.
- 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.
- 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.
- 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.
This twist on a classic family favourite certainly packs a fruity punch