• 8servings
  • 40minutes
  • 254calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. 6 tablespoons sugar

  3. 1 tablespoon water

  4. 1/4 teaspoon plus 1/8 teaspoon cream of tartar

  5. 1-1/2 teaspoons cornstarch

  6. 2 tablespoons plus 1-1/2 teaspoons cold water

  7. 1/2 teaspoon vanilla extract

  8. 1/8 teaspoon salt


  10. 2/3 cup sugar

  11. 3 tablespoons cornstarch

  12. 1 cup grapefruit juice

  13. 1/2 cup water

  14. 1/4 cup orange juice

  15. 1 tablespoon lemon juice

  16. 1 egg

  17. 1 egg white

  18. 1 teaspoon grated grapefruit peel

  19. 7 drops yellow food coloring, optional

  20. 1 pastry shell (9 inches), baked

Instructions Jump to Ingredients ↑

  1. Citrus Meringue Pie Recipe photo by Taste of Home In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. Heat over low heat while beating with a portable mixer on low speed for 1 minute, scraping down sides of pan. Continue beating until mixture reaches 160°. Remove from the heat.

  2. In a small saucepan, combine cornstarch and cold water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 1 minute. Whisk into egg white mixture; add vanilla and salt. Beat on high until stiff peaks form. Set meringue aside.

  3. For filling, in a large saucepan, combine sugar and cornstarch. Gradually add the grapefruit juice, water, orange juice and lemon juice until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat.

  4. In a small bowl, whisk together egg and egg white; gradually sir 1/2 cup hot filling into egg mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in grapefruit peel and food coloring if desired. Pour hot filling into crust.

  5. Spread meringue evenly over hot filling, sealing edges to crust. Broil for 30-60 seconds or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.


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