Grapefruit meringue pie

Serves 10-12 Desserts and puddings

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Method

Find the recipe for the tart case here.

To make the custard filling, place the caster sugar and cornflour into a large saucepan and whisk to combine. Add the remaining ingredients, except the butter, and whisk to combine. Cook over a medium-high heat, whisking constantly, until the mixture comes to a simmer, then cook for a further 2 minutes until thick. Remove from the heat, stir through the butter until melted and smooth, and pour the custard into the baked tart case. Press a sheet of cling film on to the surface of the custard to prevent a skin from forming. Leave at room temperature for an hour, then chill for at least 4 hours.

For the meringue topping, place the egg whites, sugar and cream of tartar into a large, heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn't touch the water underneath) and whisk until the sugar has dissolved. you can tell when it is ready by rubbing a little between your fingers. If it feels smooth, it is ready, if you feel grains of sugar, cook for longer.

Remove the bowl from the heat and, using an electric mixer, whisky until the meringue is stiff and glossy. Add the vanilla and bitters and whisk briefly to combine. Scrape the meringue onto the tart and spread evenly over the filling. using a kitchen blowtorch or a preheated hot grill, burnish the meringue until toasted.

Store chilled, without the merging, this tart will keep for 2 days, but it is best to serve it as close to making as possible to keep the pastry at its crispest.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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