Grapefruit Meringue Pudding Pie
| Preparation: | 0 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 0 min |
servings
| Category: | Desserts |
| Subcategory: | Pies |
| Source: | Texas Sweet |
Recipe ingredients
- 1 large Red Grapefruit, halved
- 1 Tbsp. (15 mL) cornstarch
- 1/3 cup plus 2 Tbsp. (1/3 cup plus 30 mL) sugar
- Dash salt
- ¼ cup (60 mL) water
- 1 Tbsp. (15 mL) lemon juice
- 1 tsp.(5 mL) butter
- 1 egg, separated
- 1/8 tsp. (1/2 mL) cream of tartar
- 2 Tbsp. (30 mL) shredded coconut
Preparation
Juice grapefruit; strain and measure ¾ cup (180 mL). Pull out membrane from shells; reserve shells in refrigerator. In saucepan, mix cornstarch, 1/3 cup (80 mL) sugar and salt. Stir in grapefruit juice and water. Bring mixture to boil, stirring constantly. Cook until smooth and thick. Stir in lemon juice and butter. Pour a little hot sauce into lightly beaten egg yolk. Remove sauce from heat, then stir in egg yolk mixture. Return to heat; cook and stir 2 minutes more; cool. Evenly divide mixture into two grapefruit shells. Beat egg white with cream of tartar until foamy. Add remaining 2 tablespoons (30 mL) sugar. Beat until stiff and glossy. Spoon onto filling; sealing at edges. Sprinkle coconut over each. Place in baking pan; bake in 425 degree oven 8 to 10 minutes, or until golden. Cool and chill. Serve on dessert plates, garnished with additional grapefruit sections, if desired. Makes 2 servings.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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