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Grapefruit Meringue Pie

by Flora Shedden

I love the zing of grapefruit… it reminds me of Summer and this meringue pie sure gives lemon a run for its money!

Prep time

35 minutes

Cook time

20 minutes






Step 1

Mix flour, icing sugar, cornflour and butter.

Step 2

Using a rolling pin, roll out until 2mm thick.

Step 3

Line a 20cm tart tin.

Step 4

Place in the fridge for 15 mins.

Step 5

Line with greaseproof paper and baking beans and blind bake for 10 mins.

Step 6

Heat milk and butter together.

Step 7

Whisk sugar, cornflour, grapefruit juice, zest and eggs.

Step 8

Pour the hot milk mixture in and whisk.

Step 9

Return to the pan and cook on a gentle heat.

Step 10

Pour into the baked tart case and return to the oven for 15 – 20 mins.

Step 11

Heat sugar, water and glucose.

Step 12

Whisk egg whites.

Step 13

Once the syrup reaches 110°C start whisking.

Step 14

Slowly pour the hot syrup into the meringue.

Step 15

Whisk until cooled then spread on top of the baked tart.

Step 16

Use a blowtorch to colour the exterior.


  • 125g plain flour
  • 50g icing sugar
  • 15g cornflour
  • 100g Graham’s unsalted butter (cold)
  • 1 tsp vanilla bean paste
  • Graham’s whole milk
  • 350ml Graham’s whole milk
  • 200g caster sugar
  • 25g cornflour
  • 50g Graham’s unsalted butter
  • 125ml grapefruit juice
  • zest of 1 grapefruit
  • 6 egg yolks
  • 300g caster sugar
  • 75ml water
  • 25g liquid glucose
  • 4 egg whites