Grapefruit Meringue Pie Bars
Like sunshine in pie form, these bars are loaded with sweet citrus flavors – lots of grapefruit and a hint of lemon – and the undercurrent of vanilla, which makes all the difference. Perfect for a casual gathering or even a holiday table.
- Yield: Makes one 9-by-13-inch slab pie 1x
Ingredients
Scale
- 1.5 sticks unsalted butter, at room temperature
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2.5 TBSP cornstarch
- ½ tsp salt
- 4 eggs + 2 egg yolks (such as Eggland’s Best)
- Zest of 1 fresh grapefruit
- ¾ cup plus 2 TBSP fresh grapefruit juice
- 2 TBSP fresh lemon juice
- 3 tsp pure vanilla extract or vanilla bean paste
For the meringue
- 5 large egg whites
- ½ cup granulated sugar
- ½ tsp cream of tartar
Instructions
- Adjust the rack to the middle position and preheat the oven to 350 degrees F. Line a 13-by-9-inch baking dish with parchment or foil, being sure to leave a few inches of overhang (these are the “handles” that you’ll use to help remove the pie when it’s done). Generously grease the foil and pan with butter.
- To make the shortbread crust, pulse 1.5 cups of the flour, ⅓ cup sugar, the butter, cornstarch, and salt together in a food processor until a dough comes together; takes about a minute. Press this evenly into the bottom of the pan, working until it evenly covers the bottom (I use a glass to help press it down).
- Bake until the crust is golden; about 30 minutes. Reduce the oven temperature to 300 degrees F when it’s done.
- Meanwhile, prepare the filling. Whisk together the 4 eggs and 2 extra egg yolks, the remaining 1 ½ cups sugar, and the remaining ½ cup flour until smooth. Whisk in the grapefruit and lemon juice, and the zests of both. Pour this filling into the warm crust and bake until set; about 30 minutes. Allow the pie to cool completely (about 30 minutes) before piling the meringue on top.
- Meanwhile, to make the meringue, in a mixing bowl or in the bowl of a stand mixer, beat the 5 egg whites on high speed until soft peaks form; about 2 minutes. Add the cream of tartar and sugar and continue beating until stiff peaks form; about 2 to 3 minutes more.
- When the pie is cool, pile the meringue on top in a big fluffy later. Preheat the broiler and broil the pie just until things start to toast and brown on top – only takes 30 seconds or so. Keep an eye on it! Once it starts to brown, it goes very fast.
- Allow it to cool, remove from the pan using the handles you created with the excess foil/parchment and then slice into bars (see note for a good tip). Serve.
Notes
NOTE: to ensure clean, crisp slices, wipe off the knife in between each slice.