Grapefruit Meringue Pie Recipe For National Grapefruit Month - The Nibble Webzine Of Food Adventures Grapefruit Meringue Pie Recipe For National Grapefruit Month
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Grapefruit Meringue Pie Recipe For National Grapefruit Month

February is National Grapefruit Month. Before the month is out, how about a Grapefruit Meringue Pie recipe?

This was our weekend baking project. The flavor profile is different from a lemon meringue pie, but the texture is the same.

Thanks to Taste Of Home for sharing this recipe, which was created by Barbara Soliday of Winter Haven, Florida.

Barbara has a grapefruit tree in our backyard, so uses fresh grapefruit juice. The rest of us can shop for fresh-squeezed pink grapefruit juice or whole pink or red grapefruits to squeeze.
> The recipe for candied grapefruit peel is below.

> The history of grapefruit, including pink and red grapefruit.

> 20+ more grapefruit recipes: savory, sweet, and cocktails.

> World Paloma Day is May 22nd, a delicious grapefruit cocktail.

You can bake your favorite pie crust recipe from scratch, or use a purchased crust.

After the crust is mixed, prep time is 35 minutes, bake time is 15 minutes, plus chilling.

If you want to add a special garnish, how about candied grapefruit peel (photo #5)? The recipe is below.
Ingredients For 8 Servings

  • Pastry for single-crust pie (9 inches)
    For The Filling

  • 1-1/3 cups sugar
  • 1/3 cup cornstarch
  • 2 cups pink grapefruit juice (substitute regular)
  • 3/4 cup water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/2 teaspoon lemon extract
    For The Meringue

  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

    1. MAKE your pie dough. Then, on a floured surface, roll the dough to a 1/8-inch-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 inch beyond the rim of the plate; flute the edge. Refrigerate for 30 minutes. Preheat the oven to 425°F.

    2. LINE the pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are golden brown, 20-25 minutes. Remove the foil and weights; bake until the bottom is golden brown, about 4 minutes. Cool on a wire rack. Meanwhile…

    3. COMBINE the sugar and cornstarch in a large saucepan. Stir in the grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly.

    4. REDUCE the heat; cook and stir for 2 minutes longer. Remove from the heat.

    5. STIR 1/2 cup of the hot filling into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer.

    6. REMOVE from the heat. Gently stir in the butter and lemon extract. Pour the hot filling into crust.

    7. MAKE the meringue. In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Spread evenly over the hot filling, sealing the edges to out to the crust.

    8. BAKE at 350°F until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
    Candied citrus peel is delicious plain or dipped in chocolate.


  • 5 lemons, 3 bright-skinned oranges or 2 grapefruits
  • 1 quart simmering water
  • 1 cup granulated sugar
  • 1/3 cup water
  • Candy thermometer
  • 1 teaspoon vanilla extract
  • Optional: chocolate bar or chips of choice

    Grapefruit Meringue Pie
    [1] A sweet-and-tart grapefruit meringue pie (photo © Taste Of Home).

    Pink grapefruit, whole and halved, on a counter
    [2] You can use pink or red grapefruit; and if you can’t find either, use regular white grapefruit (photo © Gelson’s).

    Pasture Raised Eggs In Dish & Carton
    [3] These pasture-raised eggs are from Consider Pastures).

    Wrapped Sticks Of Sweet Butter
    [4] Butter, grapefruit juice, and sugar make up the filling (photo © Go Bold With Butter).

    A Dish Of Candied Grapefruit Peel
    [5] Candied grapefruit peel. The recipe is below.


    1. PEEL the skin with a vegetable peeler. Cut into julienne strips 1-1/2 inches long and 1/16 inch wide.

    2. SIMMER in water for 10 to 12 minutes, or until just tender when bitten. Drain.

    3. REFRESH in cold water and dry on paper towels.

    4. BOIL the sugar and water in a small saucepan to the thread stage, 230°F on the candy thermometer. Remove from heat.

    5. STIR in the peel and the vanilla and let stand in the syrup for at least 30 minutes.

    6. DRAIN when ready to use. Under refrigeration the peel will keep in the syrup for several weeks.

    To coat in chocolate:

    7. MELT a chopped chocolate bar or chocolate chips of choice. Dark chocolate or white chocolate works better than milk chocolate.

    8. DIP the individual pieces of peel in the chocolate, and place on wax paper to dry.



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