March is a special month for me and I am celebrating it by making a spin-off of my mom’s delicious lemon pie recipe, which has won her attention from top French pastry chefs. Enjoy the sweetness of the meringue, balanced by the slightly tart flavors of the grapefruit.
Makes 12 tartelettes:
Butter (1 tablespoon)
Sugar (3 tablespoons)
Cornstarch (2 tablespoons)
Trader Joe’s, Whole Foods and other popular grocery stores all carry great pie crusts if you want to make it really simple. If you are making the pie crust yourself, add:
Flour (2 cups)
Butter (⅔ cups)
Salt (1 teaspoon)
Mixing bowl, Muffin pan, fork, rolling pin, pie dish, paring knife, parchment paper, zester
Make the pie crust (steps 1 to 4) or skip to step 5
Preheat oven to 425F.
Place a bowl into the freezer.
Mix 2 cups of flour with ⅔ cup softened butter.
Add a pinch of salt and 5 tablespoons of squeezed grapefruit.
Knead into a ball.
Roll out the dough on a flat surface.
Cut the dough into circles using a glass and place the dough into the muffin pan.
Bake pie crust for 10 minutes/until slightly golden
In a pan, on low heat, mix 3 eggs with 3 tablespoons of sugar, 2 tablespoons of cornstarch and 1 tablespoon of butter.
Extract the juice and pulp of the grapefruit and add to the pan. Stir gently.
Add the grapefruit mixture to the muffin pan.
Bake at 425F for 10 minutes.
During that time, beat 2 eggs whites into foam, adding the 1 pinch of salt and 1 tablespoon of sugar.
Layer the foam on the mini pies and bake for another 10 minutes or until golden brown.