Even More! Cooking! With HappiestSadist!
Ahh, grapefruit. So often maligned for their abuses in fad diets, tendency to squirt blinding-yet-tasty juice in your eye and ability to badly mess with heart and psychiatric medications. But I love it anyway. (Hey, the first recipe I posted here was a grapefruit one as well.)
The other day, g026r asked me if I thought a grapefruit meringue pie was a feasible idea. This idea promptly lodged in my brain, and the experiments began. When betahuman heard of this idea, he asked for one for his birthday. So here is the recipe I came up with, after tinkering, fiddling, and very delicious experimenting.
Pamplemousse Meringue Pie!
Filling:
1 1/4 cup freshly squeezed grapefruit juice, which is about one and a half-two grapefruits.
1/2 cold water
1 3/4 cup white sugar
3 Tbsp lemon zest (This depends on the size and zestiness of the lemons involved, but around two.)
4 Tbsp cornstarch
2 Tbsp margarine
6 Tbsp unsweetened almond milk
Somewhere between 1/2 and 1/3 package of pectin
Combine the juice, water, cornstarch and 1 Tbsp of the zest in either a blender, or with an immersion blender. The latter is what I use, and it worked fine.
Pour this into a saucepan on medium heat, and add the rest of the zest and the pectin, whisking regularly until it boils, then add the pectin. It should start thickening pretty quickly. Add the margarine and almond milk, whisking them in well, then take off the heat and let it cool.
This will make enough for a pie, eight tarts and a bit to put on toast.
Crust: I just used the recipe that came with the Crisco because my ambition only goes so far here. And, because I was busy making Crisco jokes, I spaced and made the double-crust amount, which is why I ended up making tarts as well. Also because tarts are adorable. I topped them with raspberries.
Meringue:
2 egg whites
1/tsp orange blossom water
1 1/2 ish Tbsp icing sugar
With egg beaters, blend it all until stiff peaks form.
Ta-da!
Easy and delicious.
The other day, g026r asked me if I thought a grapefruit meringue pie was a feasible idea. This idea promptly lodged in my brain, and the experiments began. When betahuman heard of this idea, he asked for one for his birthday. So here is the recipe I came up with, after tinkering, fiddling, and very delicious experimenting.
Pamplemousse Meringue Pie!
Filling:
1 1/4 cup freshly squeezed grapefruit juice, which is about one and a half-two grapefruits.
1/2 cold water
1 3/4 cup white sugar
3 Tbsp lemon zest (This depends on the size and zestiness of the lemons involved, but around two.)
4 Tbsp cornstarch
2 Tbsp margarine
6 Tbsp unsweetened almond milk
Somewhere between 1/2 and 1/3 package of pectin
Combine the juice, water, cornstarch and 1 Tbsp of the zest in either a blender, or with an immersion blender. The latter is what I use, and it worked fine.
Pour this into a saucepan on medium heat, and add the rest of the zest and the pectin, whisking regularly until it boils, then add the pectin. It should start thickening pretty quickly. Add the margarine and almond milk, whisking them in well, then take off the heat and let it cool.
This will make enough for a pie, eight tarts and a bit to put on toast.
Crust: I just used the recipe that came with the Crisco because my ambition only goes so far here. And, because I was busy making Crisco jokes, I spaced and made the double-crust amount, which is why I ended up making tarts as well. Also because tarts are adorable. I topped them with raspberries.
Meringue:
2 egg whites
1/tsp orange blossom water
1 1/2 ish Tbsp icing sugar
With egg beaters, blend it all until stiff peaks form.
Ta-da!
Easy and delicious.