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Grapefruit Meringue Pie

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida
  • Total Time
    Prep: 35 min. + chilling Bake: 15 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches)
  • 1-1/3 cups sugar
  • 1/3 cup cornstarch
  • 2 cups pink grapefruit juice
  • 3/4 cup water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/2 teaspoon lemon extract
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
  • Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust.
  • In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  • Bake at 350° 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.
Nutrition Facts
1 piece: 433 calories, 16g fat (10g saturated fat), 107mg cholesterol, 204mg sodium, 68g carbohydrate (48g sugars, 1g fiber), 5g protein.

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  • tammycookblogsbooks
    Feb 11, 2021

    Looked forward to making this and wasn't disappointed. I used only 1 cup of sugar and it was plenty sweet.

  • perikimberlyn
    Jan 30, 2021

    I was really excited to try this pie to use up the grapefruit in my fridge that weren't very sweet. However, I greatly discourage you from making this recipe with sub par grapefruit. As the first bite hit my taste buds, i thought to myself, wow, it's just like a lemon bar! But, immediately following that thought was the assault of bitterness that was nasty. My parents couldn't even finish their pieces it was so bitter. Save yourself the time and energy and say no to grapefruit pie!

  • VernonfromEngland
    Mar 1, 2013

    I meant to write ... so I halved the quantities OF SUGAR .....

  • VernonfromEngland
    Mar 1, 2013

    Here in England we don't have grapefruit growing out of doors - so mine came from the supermarket.The recipe as given is too sweet for English tastes (unless you have particularly sour fruit) so I halved the quantities and it was just right.Make sure you pour the filling into the pastry case as soon as the butter has melted or the mixture will start to set in the pan!

  • warrmillmelissa
    Jan 19, 2011

    This was unusual but very good (if you like grapefruit). It's just like a lemon meringue pie but with grapefruit. Try it!

  • mbrossman
    Dec 7, 2009

    No comment left