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.
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 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.
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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.
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Pink Grapefruit Meringue Tart
Ingredients
- 1 recipe Pink Grapefruit Curd
- 1 recipe Short dough
Italian Meringue
- 8 oz granulated sugar (1 cup, separated)
- 2 oz water (¼ cup)
- 4 large egg whites (room temperature)
- ½ teaspoon vanilla extract
Instructions
- 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 2 oz water and 6 oz (3/4 cup) 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 240°F (soft ball stage).
- While the syrup is boiling, whip 4 large egg whites on medium speed. When the whites are soft peak reduce the mixer to medium low and slowly add the ½ teaspoon vanilla extract and remaining 2 oz (1/4 cup) 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.
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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
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.
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!
Thanks!
Very different! Love the color too!
Thanks, Cindy.
Beautiful tarts. I love the idea of using grapefruit in place of lemon. YUM
Thanks, Wendy. I fixed the pop up. Thanks for letting me know.
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!
Thanks, Laura!
I’ve never even thought to do a grapefruit tart before, but this is down right inspiring. Looks amazing!!!
Thanks Karly. It was very tasty!
I admit, grapefruit is not one of my favorite flavors, but I somehow think this gorgeous tart could win me over!
Thanks, Renee. The same recipe can certainly be made with any other citrus fruit!
This sounds so good! I wish I was better at baking. Maybe I can get my friend to make it for me. Regardless great twist and recipe!
Thanks, Denise.
Lemon certainly is a perky fruit…Your grapefruit tart is gorgeous, Eileen. #pinning!
Thanks! I would be lost in the kitchen without lemons.
This looks beautiful, and I love the flavor of pink grapefruit so I can imagine it tastes great too.
Thanks, Caroline!
I really, really love fresh grapefruit with just a sprinkle of sugar as a snack, and I imagine that the flavor of this tart is incredible!. I can’t wait to try this gorgeous dessert! Yum!!
Thanks, Marcelle.
What a elegant looking tart Eileen, looks amazing!
Thanks, Cheri!
I am definitely putting this one on the menu. I can imagine the bright, sweet tart flavor of this pie.
Thanks, Christie! It does have a nice sweet-tart flavor. That’s what I love so much about citrus.
What a stunning dessert! That toasted meringue on top is calling my name! I’ve never tried a grapefruit tart like this, but I want to dig in to your pics for sure! Drooling!!
Thanks, Marion.
Oooh, this is a gorgeous dessert!
Thanks!
Wow, this is one stunning tart! And I know it must taste as amazing as it looks!!!
Thanks, Liz.