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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

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Ingredients

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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
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  • 1
    egg, separated
  • 1/2 pinch
    cream of tartar
  • 2 Tbsp.
    (30 mL)
    coconut
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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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