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Spring Worthy Recipe

April 14, 2022

Spring Worthy Recipe

Spring is in full swing, and we’ve been so excited to try out some new recipes for the season. There's one we did end up finding that was so good, it just had to be shared!

The recipe we can’t wait to make all spring/summer long is a Grapefruit Meringue pie! It’s a fun, new take on the classic lemon meringue recipe that’s SUPER easy to make and so pretty to look at! Perfect for your next spring picnic, weeknight treat (cause why not), or even Easter dinner if you still need a dessert for this weekend. The white meringue and pink filling bring all the spring/easter vibes you’d be looking for!
 

 

Slice of meringue pie with portland rings and a fork

Here’s the list of ingredients:

Crust + Filling -

  •  Ready-made single-crust pie (9 inches)
  • 1-1/3 cups sugar
  • 1/3 cup cornstarch
  • 2 cups of pink grapefruit juice
  • 3/4 cup water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/2 teaspoon lemon juice

Meringue -

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

 
A couple of notes about this recipe:

Making this pie a few times already, we have a couple notes we’d like to pass along to you!

1.  We’re making this pie with a ready-made pie crust that’s already molded and just needs to be pre-baked. Using a ready-made pie crust that needs to be rolled out or making a pie crust from scratch would also work. While we definitely agree, there’s nothing like a freshly made crust but, we’re focusing on keeping this recipe quick and easy. Using a ready-made crust just shows how quickly this pie can be put together. If you’ve got the time or just love a recipe you’ve got on hand, we say “Go for it!”

Grapefruit juice


2. 
Our pie filling uses store-bought grapefruit juice. The store-bought juice tends to come with more sugar and a more vibrant pink color. This is great if you’d like your filling to be pinker and are looking to offset some of that grapefruit bitterness. If you really like the flavor of grapefruit or just looking for a more natural option, you can totally freshly juice a few grapefruits (but be warned, it can really get bitter).  

3.  If you're really looking for the pie to have that pretty pink color, we recommend adding just a drop or two of food coloring once everything’s been mixed up on the stove. We found after adding the egg yolks, the pink color fades to a more orangey tone (this will especially be the case with fresh grapefruit juice). So just a drop or two of food coloring brings the filling back to a pretty pink.

4.  The meringue MUST be put on the pie while the filling is still really hot. This lets the steam escape properly while baking. If you don’t, you’ll end up with a pool of liquid floating in between your pie filling and the meringue. If you don’t think you can make the meringue fast enough after finishing the pie filling, we’d recommend making the meringue first and keeping it cool in the fridge so it’s ready to go!

5.  Does one whole pie feel like… kind of a lot? Or the idea of trying to work pie slices with kids sounds like a mess? Make them into tarts! Bite sized, easily portable, and easy to eat!

6.  This recipe is perfect for making in advance! Making it the night before or the morning of, maximizes time for the filling to set!

Amera cuff, lexi mini cuff, portland rings, a slice of pie and glass of grapefruit juice

 

Directions


We think you’re all ready to go! Here’s the full recipe: 

Crust + Filling -

  •  Ready-made single-crust pie (9 inches)
  • 1-1/3 cups sugar
  • 1/3 cup cornstarch
  • 2 cups of pink grapefruit juice
  • 3/4 cup water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/2 teaspoon lemon extract

 Meringue -

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

 
1. Prep the pie crust!

Follow the instruction for your ready-made crust ( or the recipe) to bake/make it. For our ready-made crust, we preheated the oven to about 300°, added parchment paper and filled the bottom with pie weights (aka, actual pie weights, dried rice or dried beans), then popped it in the oven to cook until just golden brown (about 8 min to 12 min). This makes sure your crust will bake all the way through and avoids getting soggy from the filling.



    2. Start your filling

    While your pie crust is baking in a large saucepan or pot, combine the sugar and cornstarch. Stir in the grapefruit juice and water until smooth. Cook and stir over medium-high heat until it starts to get thick and bubbly. Reduce heat to medium-low and stir for 2 minutes longer.

    Cooking the filling

    3. Don’t forget the pie crust!

    You will likely be removing your pie crust from the oven sometime during the next step. Once you do, turn the oven to 350° so it’ll be ready to bake the pie once you’ve got it all assembled.

    Adding egg yolk to filling
    Stirring Filling

      4. Stir stir stir

      After stirring on medium-low for 2 minutes, remove it from the heat. Slowly stir in 1/2 cup of the hot filling into lightly beaten egg yolks, bringing them up to the right temperature. Once fully mixed, add it all back to the pot, stirring constantly. Bring the filling to a gentle boil and stir 2 minutes longer.

        5. Add Filling to the Crust

        Once stirred for 2 min, remove the pot from the heat. Gently stir in butter and lemon extract. Once combined, this is where you would add your food coloring. Start with just a drop or two and fully combine to see if you like the color or would like to add more. Once ready, and while it’s still hot, pour the filling into the crust.

          6. Meringue Time

          At this point, you’re ready to make the meringue! In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. From there, gradually beat in sugar on high speed, 1 tablespoon at a time. Beat until stiff glossy peaks form and the sugar is completely dissolved. Spread the meringue evenly over the hot filling, sealing all the edges to the crust.

            7. Bake and Cool

            Your oven should be ready to go at 350° and bake the pie until the meringue is golden brown (about 12-15 minutes). Cool for about 1 hour then refrigerate for at least 3 hours before serving so your filling will be nice and firm for easy cutting and serving!


            That’s it! Just seven steps and you’ve got yourself a yummy and pretty pie just waiting for dessert time! We’d love to see how you guys make it. Try out the recipe and tag us #VictoriaEmerson so we can see all your great results!


            Happy Easter!

            Shop the accessories:
            Portland Ring SetPortland Gold Ring Set Lexi mini cuffLexi Mini Cuff
              Pouring grapefruit juice

              *Recipe based on: https://www.tasteofhome.com/recipes/grapefruit-meringue-pie/





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