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.

Citrus fruits of all types are the baker’s friend. Who wouldn’t love Triple Citrus Poppy Seed Cake or luscious Meyer Lemon Shaker Pie?

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.

Lemon juice will perk up the flavor of Cream Cheese Frosting and Cheese Cake Batter. In fact, just about any recipe in which I use cream cheese I also use a little lemon. They’re natural partners.

A hint of lemon juice will bring out the complex flavors in Peach Pie Filling. Blueberry Preserves are good, but Blueberry Lemon Preserves are better. I think you get the picture.

This recipe can be made as a single large tart or smaller, individual tarts.

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.

A sleek slice of Pink Grapefruit Meringue Tart could be the perfect ending to a grown up dinner party.

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 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.

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Pink Grapefruit Meringue Tart

Yield: 12 servings

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

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.

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Ingredients

• 2X Recipe Pink Grapefruit Curd
• 1 Recipe Tart Dough

Italian Meringue

• 4 large egg whites, at room temperature
• 3/4 cup plus 2 tablespoons (7 oz, 200g) granulated sugar
• 1/4 cup (2 oz, 60ml) water
• 1/2 teaspoon vanilla extract

Instructions

1. Make the curd according to the recipe using the optional gelatin. Set aside while making the crust. (The curd should be slightly warm when poured into the tart shell.)
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.
8. The assembled tart will keep in the refrigerator for several days but is best the day it's made.

Notes

1. 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.
2. 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.
3. The tart shell can be baked and kept at room temperature (wrapped) for several days before filling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  My Book - Easy Baking From Scratch
• 
  Complete Propane Torch Kit UL100
• 
  Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel
• 
  KitchenAid 7-Speed Digital Hand Mixer
• KitchenAid 5-Qt. Stand Mixer 
• 
  Tart Pan With Removable Bottom

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