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Grapefruit Meringue Pudding Pie https://www.metro.ca/userfiles/image/recipes/tarte-pouding-pamplemousse-meringuee-5799.jpg PT20M PT20M PT40M
Juice grapefruit; strain and measure 3/4 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.
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1 large red grapefruit, halved 1 Tbsp. (15 mL) corn starch 1/3 + 2 cup (80 + 30 mL) sugar To taste, dash salt 1/4 cup (60 mL) water 1 Tbsp. (15 mL) lemon juice 1 c. à thé (5 mL) butter 1 egg, separated 1/2 pinch cream of tartar 2 Tbsp. (30 mL) coconut
Grapefruit Meringue Pudding Pie

Grapefruit Meringue Pudding Pie

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2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    large red grapefruit, halved
  • 1 Tbsp.
    (15 mL)
    corn starch
  • 1/3 + 2 cup
    (80 + 30 mL)
    sugar

  • To taste, dash salt
  • 1/4 cup
    (60 mL)
    water
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 1 c. à thé
    (5 mL)
    butter
  • 1
    egg, separated
  • 1/2 pinch
    cream of tartar
  • 2 Tbsp.
    (30 mL)
    coconut
Imprimer ma sélection

Preparation

Juice grapefruit; strain and measure 3/4 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.

Source : Texas Sweet

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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