Preparation / Directions:
Mix cornstarch, sugar and salt in large saucepan. Stir in water and grapefruit juice. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking five minutes, stirring constantly. Remove from heat. In small bowl, beat egg yolks until well mixed. Gradually stir in a small amount of hot grapefruit mixture. Then stir egg yolks into remaining hot mixture with grapefruit rind and butter. Cool for 10 minutes. Turn into pastry shell. Top with meringue (following) and bake in 350 degrees oven for 12 to 15 minutes, until lightly browned.
Meringue 3 egg whites 1/4 tsp. cream of tartar 6 Tbsp. sugar
Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, one tablespoon at a time. Beat until stiff enough to hold sharp points. Spoon over grapefruit filling in pastry shell and spread so that it touches inner edge of crust all the way round.
|
