Grapefruit Meringue Pie

Try a different citrus for this classic pie.

Grapefruit meringue pie in pie dish with one slice missing

Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox

Active Time:
40 mins
Chill Time:
3 hrs
Total Time:
4 hrs 10 mins

Everybody loves a good lemon meringue pie, but this grapefruit variation is a refreshing spin on that classic pie.

The graham cracker crust is lightly spiced with ginger, a perfect companion for the tart and bitter curd filling and sweet meringue. This pie not only has a range of flavors, but contrasting textures too, from the crisp crust, to the creamy filling and fluffy meringue. Each of the components come together easily, too. The filling cooks quickly on the stovetop and sets up well without getting too thick.

If you’ve been burned by meringues in the past, let us give you a few pointers. It’s important to beat the meringue until the sugar dissolves, so that it doesn’t weep. To test if the meringue is ready, pinch a small amount of it between your fingers and rub them together. If you can still feel any sugar granules, it’s not ready—keep whipping!

Another note on meringue, while the top of the pie is toasted, the bulk of the meringue will remain uncooked. If you would prefer to avoid uncooked egg whites, you can always use pasteurized ones in your meringue, but they may not whip to quite the same volume.



  • 1 1/2 cups crushed graham crackers (from about 11 cracker sheets)

  • 2 Tbsp. granulated sugar

  • 1/2 tsp. ground ginger

  • 1/4 tsp. kosher salt

  • 5 Tbsp. unsalted butter, melted


  • 1 1/4 cups granulated sugar

  • 1/3 cup cornstarch

  • 2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)

  • 4 large egg yolks

  • 4 Tbsp. unsalted butter, cubed


  • 4 large egg whites

  • 1/4 tsp. cream of tartar

  • 1/2 cup granulated sugar


  1. Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.

  2. Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.

  3. Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.

  4. Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.

  5. Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.)

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