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Grapefruit Meringue Pie

6 Tbsp cornstarch
1 1/4 c sugar
1/4 tsp salt
1/2 c cold water
2 c fresh grapefruit juice (juice of 3 medium grapefruit)
3 egg yolks
1 tsp grated grapefruit rind
1 Tbsp butter or margarine
1 baked 8 or 9-inch pastry shell

Mix cornstarch, sugar and salt in large saucepan. Stir in water
and grapefruit juice. Cook over medium heat, stirring constantly
until mixture comes to a boil. Continue cooking five minutes,
stirring constantly. Remove from heat. In small bowl, beat egg
yolks until well mixed. Gradually stir in a small amount of hot
grapefruit mixture. Then stir egg yolks into remaining hot mixture
with grapefruit rind and butter. Cool for 10 minutes. Turn into
pastry shell. Top with meringue (following) and bake in 350 degrees
oven for 12 to 15 minutes, until lightly browned. Serves 6 to 8.


Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar

Beat egg whites with cream of tartar until frothy. Gradually beat
in sugar, one tablespoon at a time. Beat until stiff enough to hold
sharp points. Spoon over grapefruit filling in pastry shell and
spread so that it touches inner edge of crust all the way round.

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