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