lemon and grapefruit meringue pie
PREP TIME 25 mins, plus chilling, COOK TIME 1 hr
For the pastry:
1 1⁄4 cups all-purpose flour
2 tbsp sugar
pinch of salt
6 tbsp butter, chilled and cut into cubes
1 tbsp vegetable shortening
For the filling:
juice of 2 large lemons
juice of 1 small grapefruit
3⁄4 cup sugar
1⁄2 cup cornstarch
5 egg yolks
1 tsp vanilla extract
For the meringue:
6 egg whites
3 tbsp sugar
¼ tsp vanilla extract
1 tsp cream of tartar
1 For the pastry, sift the flour, sugar, and salt into a medium bowl and mix well to combine. Rub the butter and shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Stir in 1⁄4 cup of cold water and mix until a rough ball forms. Wrap in plastic wrap and chill for 1 hour.
2 Preheat the oven to 350ºF (180ºC). Roll the pastry out on a floured work surface to fit the base of a lined 9in (23cm) square baking pan, gently pushing it into the edges to form a flat square. Bake for 30 minutes, or until golden brown. Remove from the oven and increase the temperature to 375ºF (190ºC).
3 To make the filling, combine 2 cups of water, the lemon and grapefruit juice, sugar, and cornstarch in a saucepan over medium heat. Whisk for 2–3 minutes, until thickened. Put the egg yolks in a large bowl.
4 Spoon the lemon and grapefruit mixture into the egg yolks, a little at a time, stirring well to incorporate. Return the filling to the pan and cook over medium heat for a further 5 minutes. Remove from the heat and add the vanilla extract. Stir in more lemon juice to taste, if necessary. Spread the filling evenly over the pie crust.
5 For the meringue, whisk the egg whites, sugar, vanilla extract, and cream of tartar with an electric hand whisk on high speed until stiff peaks form.
6 Use a pastry knife or large spoon to spread the meringue over the filling. Bake for 20 minutes, or until golden brown. Allow to cool completely before serving.