Best Grapefruit Meringue Shells Recipes

Pink Grapefruit Meringue Pies image

Provided by Food Network

Time 3h50m

Yield 6 servings

Number Of Ingredients 16

15 graham crackers, crushed
1/2 cup finely grated semi-sweet dark chocolate
1/4 cup brown sugar
1/4 cup unsalted butter, melted
4 eggs, separate yolks from whites, at room temperature
1/4 cup freshly squeezed pink grapefruit juice
1/4 cup fresh lemon juice
1 teaspoon fresh grapefruit zest
1 teaspoon fresh lemon zest
1 1/4 cups brown sugar
1/3 cup cornstarch
Pinch salt
1 1/2 cups water
2 tablespoons unsalted butter, melted
3 tablespoons white sugar
1 teaspoon white vinegar

Steps:

Preheat the oven to 350 degrees F.
To make the pie crust: In a resealable plastic bag, crush the graham crackers. Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter. Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick. Bake for 8 to 10 minutes, then cool.
To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest. Mix and set aside. In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens. Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture. Cook's Note: Be careful not to cook the yolks.
Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours.
Preheat the oven to 375 degrees F.
To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar. Using electric mixer or whisk, whip until stiff peaks form.
Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue. Bake for 10 minutes, or until the meringues brown slightly.

Yankee Grapefruit Meringue Pie image

Provided by echo echo

Categories Pie

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
3 eggs, separated
1 tablespoon butter
1/2 cup grapefruit juice
1 teaspoon grated grapefruit peel
1 (9 inch) baked pastry shells (see No-Fail Pie Crust)
1 grapefruit, segments of
6 tablespoons sugar

Steps:

Preheat oven to 350°F.
In the top of a double boiler, mix together the cornstarch, sugar and salt; add 1¾ cup boiling water, stirring to blend.
Cook 15 minutes over simmering water, stirring until thick and smooth.
Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly.
Return double boiler to the stove and cook 2 minutes longer.
Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell.
Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling.
To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat.
Pile the meringue on top of the filling, inside the circle of grapefruit segments.
Place in the oven 7-8 minutes until the meringue turns golden-brown.