Pink Grapefruit Meringue Tart is an elegant twist on the traditional pie. This tart has luscious curd filling in a crisp crust and it’s topped with mounds of toasted meringue.
So many of my recipes would suffer without that little sprinkle of fresh lemon zest or juice. I use lemon the same way I use salt, to perk up the flavors in a dish.
Pink Grapefruit Meringue Tart is an update of a classic dessert:
Pink Grapefruit Meringue Tart is a more subtle version of the traditional Lemon Meringue Pie. A sweet cookie-type crust is filled with pink grapefruit curd.
I love fruit curds because they have intense fruit flavor. Tarts are more shallow than pies, so we get a more even filling:meringue ratio with a tart.
Pink grapefruit curd has a less tangy flavor than lemon curd so I didn’t want to overwhelm the flavor with 3″ of meringue.
Since the meringue is already “cooked” by adding hot sugar syrup, there is no need to bake the meringue before browning. I use a propane torch to brown the meringue.
You can either put the tart under the broiler or use a torch. If you use a torch just keep it moving constantly to avoid burning the meringue.
Watch the recipe video to see how-to put together Pink Grapefruit Meringue Tart.
Now that you’ve made this recipe what should you do with all the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
If you love this recipe as much as I do, please consider leaving a 5-star review.
- Double Recipe Pink Grapefruit Curd with gelatin. See grapefruit variation at the bottom of the recipe.
- 1/2 Recipe Short Dough
- 4 large egg whites, at room temperature
- 6 oz (3/4 cup) plus 1 oz (2 tablespoons) granulated sugar
- 1/4 cup (2 oz, 30ml) water
- 1/2 teaspoon vanilla
- Make the curd according to the recipe. I didn't strain the cooked curd because the pieces of grapefruit zest added color to the filling. You can strain if you don't want the zest in the filling. Set aside while making the crust. (The curd should be slightly warm when poured into the tart shell.)
- Preheat the oven to 350°F. Roll the short dough to fit into a 12" fluted tart pan. Prick the bottom of the dough all over and blind bake until golden brown.
- Remove the pan from the oven and pour the still warm curd into the tart shell. Allow the shell and curd to cool to room temperature. Refrigerate the tart for several hours or overnight until the filling is set.
Make the Italian meringue
- Combine the water and 6 oz granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir the syrup. Allow it to cook to 235°-240°F (soft ball stage).
- While the syrup is boiling, whip the whites on medium speed. When the whites are soft peak reduce the mixer to medium low and slowly add the 2 tablespoons dry sugar. Increase the speed to medium high and whip to full peak.
- As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, slowly pour the hot syrup between the edge of the bowl and the whisk to avoid splattering the syrup. Increase the speed to medium high and continue whisking until the whites are cooled.
- Preheat the broiler in the oven. Spread or pipe the meringue onto the curd. Put the tart under the broiler to brown the top of the meringue. If you have a propane torch you can use that to brown the meringue instead of broiling.
- The assembled tart will keep in the refrigerator for several days but is best the day it's made.
- A double recipe makes slightly more filling than you'll need to fill the tart. It freezes very well or is good on toast or ice cream.
- To work ahead the curd can be made up to several days before using (or several weeks if frozen). Warm the curd in the microwave until it's pourable before filling the tart shell.
- The tart shell can be baked and kept at room temperature (wrapped) for several days before filling.
- 1 1/2 teaspoons gelatin powder (optional)
- 1 1/2 cups (12 oz, 336g) granulated sugar
- 3 eggs
- 1/2 cup (4 oz, 120ml) lemon juice from about 3-4 lemons
- Finely grated zest from all the lemons
- Pinch of salt
- 6 tablespoons (3 oz, 84g) unsalted butter, cut into 1" chunks
- If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.
- Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the lemon juice, zest and salt.
- Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
- Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
- Cook until the curd will coat the back of a wooden spoon and is almost to a boil (about 195°F).Don't allow it to come to a full boil.
- Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin. You can skip straining the curd if you like the bits of zest in the curd. Sometimes I leave it in if I want the color.
- Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
- Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.
Lime, Orange, Blood Orange, Pink Grapefruit,
- 1/2 cup of juice (about 3-4 limes, 2-3 oranges, 1 grapefruit)
- 1 1/4 cup (10 oz) granulated sugar
- Zest from the fruits
- 1/2 cup juice (6 fruits plus 1/4 cup water)
- 1 1/4 cups ( 10oz, 280g) granulated sugar
- Juice of 1/2 a lime
The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.
If you're using the curd to fill a tart or cake the gelatin will help it keep it's shape as it's cut. If you're using it as an ice-cream topping or as a spread you can leave the gelatin out.
This same recipe can be made with any fruit juice. The amount of sugar can be adjusted according to how sweet the fruit is.
- Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
- Rubbermaid Commercial Spoon-Shaped Spatula, White, 13-1/2 Inch, FG193400WHT
- Microplane Classic Zester/Grater
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- 1/2 cup plus 2 tablespoons (5 oz, 141g) granulated sugar
- 2 1/2 sticks (10 oz, 282g) unsalted butter, softened to room temperature
- 1 egg
- 3 cups (15 oz, 425g) all purpose flour
- 1/2 tsp vanilla
- 1/2 tsp salt
- Cream butter and sugar just until combined and slightly aerated. Add egg and vanilla, mix to combine and scrape down the bowl and beater.
- Add flour and salt and mix until the dough just begins to come together. Remove from the mixer and knead into a ball. Flatten the ball to a disc, wrap in plastic and refrigerate for 1-2 hours before using.
This recipe makes enough for two 12" fruit tart crusts. You can halve the recipe by using an egg yolk in place of 1/2 an egg.
This dough freezes very well. Double wrap in plastic and freeze for up to 3 months.
You might also like: