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Pink Grapefruit Meringue Tart

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.

pink grapefruit meringue tart

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.

pink grapefruit meringue tart 1

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.

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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.

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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.

pink grapefruit meringue tart 6

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.

Ingredients

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.

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Passion Fruit Curd & Other Fruit Curds

Passion Fruit Curd & Other Fruit Curds

Yield: 3 cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Fruit curds can be made with passion fruit, mango, citrus, and just about any fruit. Easy to make and so versatile in the kitchen.

Ingredients

  • 1 1/2 teaspoons gelatin powder (optional)
  • 1 1/4 cups ( 10oz, 280g) granulated sugar
  • 3 eggs
  • 6-8 passion fruits
  • juice from 1/2 lime
  • Pinch of salt
  • 6 tablespoons (3 oz, 84g) unsalted butter, cut into 1" chunks

Instructions

  1. If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.
  2. Slice the passion fruits in half. Scoop the pulp out of the shell and put into a blender or food processor. Process the pulp to separate the pulp and seeds. Strain the pulp in a fine mesh strainer. If a lot of pulp is still stuck to the seeds, process them again with a little bit of water. Strain again. You should have about a 1/2 cup of juice. Add water if needed to get to a 1/2 cup.
  3. Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the passion fruit juice, lime juice and salt.
  4. Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
  5. 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.
  6. Cook until the curd will coat the back of a wooden spoon and is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.
  7. Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.
  8. 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.
  9. Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.

Fruit Curd Variations:

  1. 1/2 cup juice from mango, guava, pineapple, etc.
  2. Adjust sugar to taste for the type of juice used. You can always use the juice from 1/2 a lime or lemon to spark the flavor. I like to use lime with mango and lemon with guava.

Notes

This same recipe can be made with any fruit juice. The amount of sugar can be adjusted according to how sweet the fruit is.

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Pate Sucre - Short Dough

Pate Sucre - Short Dough

Yield: 2 tart crusts
Prep Time: 10 minutes
Total Time: 10 minutes

A classic cookie crust.

Ingredients

  • 2 1/2 sticks (10 oz, 282g) unsalted butter, softened to room temperature
  • 1/2 cup plus 2 tablespoons (5 oz, 141g) granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3 cups (15 oz, 425g) all purpose flour
  • 1/2 tsp salt

Instructions

  1. Cream butter and sugar just until combined and slightly aerated. Add the egg and vanilla, mix to combine and scrape down the bowl and beater.
  2. 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.

Notes

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.[

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Yumna

Thursday 24th of December 2020

Hey this sounds amazing, just wondering could I bake the meringue at 400c for 10 mins instead and can substitute it for a different curd? Thanks in advance

Eileen Gray

Thursday 24th of December 2020

Any curd would work. The meringue is already cooked from the sugar syrup so it just need to be toasted, but if you want to bake it, sure.

Melissa

Saturday 27th of May 2017

Oh you have to be kidding me?! This looks so delicious, what a fun way to update the classic lemon meringue into a beautiful summer tart!

Eileen Gray

Sunday 28th of May 2017

Thanks!

Cindy Kerschner

Monday 27th of March 2017

Very different! Love the color too!

Eileen Gray

Tuesday 28th of March 2017

Thanks, Cindy.

Wendy Klik

Monday 27th of March 2017

Beautiful tarts. I love the idea of using grapefruit in place of lemon. YUM

Eileen Gray

Monday 27th of March 2017

Thanks, Wendy. I fixed the pop up. Thanks for letting me know.

Laura Dembowski

Monday 27th of March 2017

I agree with you that lemon is such a great flavor addition to just about everything. We buy them at Costco, and I'd buy grapefruit there too, but they never have them. I didn't used to like grapefruit, but now I am obsessed! This tart is gorgeous!

Eileen Gray

Monday 27th of March 2017

Thanks, Laura!