So…..she made a grapefruit meringue pie instead…..

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A friend said she planned to go down to Cali tomorrow, so I asked if  she  would please take my husband one of my lemon meringue pies.  John loves my Meyer lemon pies…a little on the tart side, piled high with light, fluffy meringue.  I thought it would be a nice surprise for him if I whipped one up.

I made the crust, and was all ready to start on the filling….

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René Best guitarist

…when I discovered that the wonderful, organic Meyer lemons I’d just purchased were not good.  It happens.   I fervently searched the refrigerator for something else…and came up with these organic grapefruits.  “Hmmmmm….” I thought.  “I wonder…..”

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René Best guitarist

“Oh…why not?”

I figured I had nothing to lose by substituting one citrus fruit for another….so I used my same Meyers lemon pie recipe, only I used fresh squeezed organic grapefruit juice instead.

The results were very interesting.  First, the pie does not taste of grapefruit except for a faint hint left on the back of the tongue once it has been swallowed.  It has a sort of citrus-honey flavor and is quite delicious….but not identifiable.  It LOOKS just like lemon meringue pie…but this is a pie that I will not be sending to my husband, because I fear he will be disappointed that the flavor is not his favorite.    Once he comes home, I’ll try it again and see how he likes it.

I uses a very simple, but delicious, recipe:

  • 1 1/8 cups turbinado sugar
  • 3 large eggs
  • 3 3/4 fluid ounces fresh-squeezed, organic grapefruit  juice
  • 1/4 cup butter, melted
  • 1 (9 inch) pastry shell, unbaked

Directions

  1. Preheat oven to 350 degrees F .
  • 1 1/8 cups turbinado  sugar
  • 3 large eggs
  • 3 3/4 fluid ounces fresh-squeazed, organic grapefruit juice
  • 1/4 cup butter, melted
  • Your favorite 1 (9 inch) pastry shell, unbake

Directions

  1. Preheat oven to 350 degrees F .
  2. Place sugar, eggs, and grapefruit juice in a blender; blend until smooth, about 3 minutes.
  3. Pour melted butter into the blender and blend for 30 seconds more.
  4. Transfer lemon filling to the pastry shell.
  5. Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

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Yum-o!

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