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Grapefruit Meringue Pudding Pie
2013-08-06
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.
2
Texas Sweet
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0
0
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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 eggs, separated
1/2 pinch cream of tartar
2 Tbsp. (30 mL) coconut
Grapefruit Meringue Pudding Pie
2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
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
eggs, separated
-
1/2 pinch
cream of tartar
-
2 Tbsp.
(30 mL)coconut
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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