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
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. 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°.
2. 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 to 25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
3. 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.
4. 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.
5. Bake at 350° until the meringue is golden brown, 12 to 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min. + chilling
YIELD: 8 servings.
Nutrition Facts
1 piece: 433 calories, 16g fat (10g saturated fat), 107mg cholesterol, 204mg sodium, 68g carbohydrate (48g sugars, 1g fiber), 5g protein.