Inverted Grapefruit Meringue Pie

inverted meringe 015So this weekend I decided to try something new not make a pumpkin or sweet potato pie… Stay posted for that though. But instead of doing your normal meringue pie I did a backwards one.

I baked the meringue like a huge meringue cookie (which took 3 hours) So if you don’t have time for that this isn’t for you. But if you are trying to impress people and have time this is totally for you!

I mean how many times have you cried yourself to self eating a whole pie? Okay I totally haven’t unless It’s a pizza pie but no crying and eating it’s hard to eat and cry. I mean thinking about it you feel full while crying and taking the hard sigh trying to catch your breath, Yeah lets just say I’ve done that cry recently, to recent honestly.

inverted meringe 009That’s my meringue at a stiff peak. Be careful to not over whip your meringue, I have to keep making sure I’m not spelling meringue wrong. lets just say I won’t be making a meringue again for a while unless I make marshmallows for Christmas.

Let’s avoid this word…

inverted meringe 011Now let’s make your grape fruit curd…

Citrus curd was the first thing I ever made before I went to culinary school… I thought I was awesome and it’s super easy to make. I just thought I was super fancy. I also think I’m super fancy when I add extra cheese to a frozen pizza…

Did I mention this is gluten-free? Well it is!

inverted meringe 013If you don’t like grape fruit I sware you’ll like this! but honestly you can do any citrus for curds.

you fold it into whipped cream. it’s so light and refreshing.

inverted meringe 016Inverted Grapefruit Meringue Pie

Adapted from Bitchin’ Kitchen


1 tsp butter

1 tsp flour (optional)

2 tsp white vinegar

1/2 tsp vanilla

8 egg white

1 cup sugar

grapefruit curd

1 1/4 cup sugar

1 tbls grapefruit zest

2/3 cup grapefruit juice

8 egg yolks

2 cups heavy cream

For the meringue: Preheat the oven to 275 degrees F. Using a paper towel, grease a rectangular baking pan with the butter, making sure to get the bottom and sides. Sprinkle the pan evenly with the flour (optional with the flour you can also use gluten-free flour)
In a large mixing bowl, combine the vinegar, vanilla and egg whites. Using an electric mixer, beat until foamy. Slowly stream in the sugar and continue to whip the mixture until stiff peaks form.

Spoon the meringue onto the baking sheet, and delicately shape it into an even “crust” layer, bringing it up the sides of the baking sheet as well. Bake for 2 1/2 hours; turn off the oven and leave it in there for another 30 minutes. The dissipating heat will finish cooking the meringue. Remove from the oven and let cool.

For the grapefruit curd: In a large bowl, whip together 1 cup of the sugar, the grapefruit zest and juice and the egg yolks. Pour into a pot over medium heat and stir constantly until the mixture coats the back of a spoon, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface of the curd; this will ensure it does not form a skin. Set aside to cool.

In another large bowl, whip the heavy cream with the remaining 1/4 cup sugar until stiff. Fold the cooled curd into the whipped cream. Layer the grapefruit mixture evenly over the cooled meringue. Cut into pieces and serve.


You can use any citrus fruit you want to make a curd just substitute orange, lemon, lime… etc.