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Mini Grapefruit Meringue Pies

Veg CD DP 35mins

Courtesy beautifulcountrybeautifulfruit



Makes 4 individual pies    Cold  Vegetarian  Fruit  Nuts  Dessert 

375g ready made shortcrust pastry
2 pink grapefruit, segmented
For the curd
3 pink grapefruit juiced (make about 200ml) and grated rind of 1
1 tsp lemon juice
150g caster sugar
6 egg yolks (keep 3 whites back for the meringue)
Pinch of salt
50g unsalted better
For the meringue
3 egg whites
150g caster sugar
1tsp crushed pistachios


1. Preheat the oven to 180C, roll out the pastry and line the pastry in 4 individual tart cases.


2. Then line with greaseproof paper over the top and add some baking beans. Bake for 15 minutes, then take out the beans and finish off until golden.

3. Then go on to make the curd. Place a saucepan of water on to boil, and in a bowl that fits snugly on top of the saucepan, add the grapefruit juice, lemon juice, zest, egg yolks, butter, sugar and salt, this cooking method is called en bain marie.

4. Place the bowl on top of the saucepan and heat while whisking until thickened. Then take off and pour into the tart cases.

5. Whisk the egg whites to soft peaks, and gradually add the sugar, one spoon at a time, whisking in-between, until stiff and glossy. Then spoon onto the tarts and top with a sprinkling of crushed pistachios.

6. Finally pop back in the oven for 15 minutes until a little golden and serve with the refreshing grapefruit segments on the side.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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