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Ruby grapefruit curd pie with toasted meringue
Ruby grapefruit curd pie with toasted meringue
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulge in Curtis Stone's tangy ruby grapefruit pie topped with toasted meringue - a show-stopping treat for your loved ones.
Ingredients:
  • 582.50 ml plain flour
  • 2.40 gm salt
  • 13.50 gm sugar
  • 325g butter, frozen, cut into cubes
  • 100ml ice-cold water
  • 225.00 gm sugar
  • 42.90 gm cornflour
  • 1.20 gm salt
  • 250.00 gm water
  • 40.00 ml fine ruby grapefruit zest
  • 187.50 ml fresh ruby grapefruit juice (from 1-2 grapefruit)
  • 4 large egg yolks
  • 60g unsalted butter, diced
  • 4 large egg whites
  • 0.63 gm cream of tartar
  • 1.10 gm vanilla extract
Instructions:
  • Preheat your oven to 180°C (160°C fan) with the rack in the center position.
  • In a food processor, combine flour, salt, and sugar. Pulse until mixed. Add butter and pulse for 5 seconds until dough becomes mealy. While pulsing, gradually pour in water until fully combined.
  • Transfer dough to a clean surface and gently knead it until it comes together. Shape into a ball and wrap in plastic wrap. Use a rolling pin to smooth and flatten the dough inside the wrap, ensuring you can see pieces of butter. Chill in the refrigerator for at least 2 hours or overnight.
  • Allow the dough to rest at room temperature for 15-20 minutes. Roll out the dough on a floured surface to a thickness of 1cm, shaping it into a large circle. Cut the dough 5cm larger than the tart or pie dish you are using, to allow for the sides to be covered. Get ready to line the dish with the dough.
  • Roll the dough onto the rolling pin, then unroll it onto the tart pan, gently fitting it into the base and sides. Fix any holes with additional dough if needed.
  • Cover the dough with a large piece of foil or baking paper and weight it down with dry beans or rice. Bake for 20-30 minutes until the edges turn dark-golden brown. Let it rest for 5 minutes, then remove the foil and beans. Allow to cool completely. This crust can be made in advance and stored for up to two days.
  • In a medium saucepan, whisk together sugar, cornflour, and salt. Add water, zest, juice, and yolks. Whisk over medium heat for 7 minutes until thickened and boiling. Boil for 1 minute, whisking constantly. Remove from heat and whisk in butter. Pour hot curd into cooled pie shell.
  • In a stand mixer bowl, whisk egg whites and cream of tartar on medium speed for 2 minutes until soft peaks form. Gradually add sugar and vanilla while continuing to beat for another 10 minutes until stiff peaks form.
  • Spread the fluffy meringue generously over the piping hot filling, ensuring it hugs the edges and forms a beautiful peak in the middle. Bake for 15 minutes until golden brown. Allow it to cool on a wire rack for about 4 hours. Finally, slice the pie into elegant wedges for serving.

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