An elegant twist on the traditional pie – Pink Grapefruit Meringue Tart has luscious curd filling in a crisp crust and it’s topped with mounds of toasted meringue.
Today the #SundaySupper group is celebrating everything citrus. I’m thrilled because citrus fruits of all types are the baker’s friend. So many of my recipes would suffer without that little sprinkle of fresh lemon zest or juice.
Lemon Juice is an Essential Baking Ingredient:
I use lemon the same way I use salt, to perk up the flavors in a dish. Sure, citrus fruits play a starring role in so many great recipes. Who wouldn’t love Triple Citrus Poppy Seed Cake or luscious Meyer Lemon Shaker Pie?
But a little lemon juice can also be an important supporting player in a recipe. 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.
Updating a Classic:
I decided to go pretty traditional with this recipe, but with a little twist. Lemon Meringue Pie is an American classic dessert. The traditional dessert is made with a flaky pie shell, lemon filling thickened with corn starch and a mountain of sweet meringue to complement the tangy filling.
Pink Grapefruit Meringue Tart is a more subtle version of the traditional dessert. 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.
- Double Recipe Pink Grapefruit Curd with gelatin. See grapefruit variation at the bottom of the recipe. (see note 1)
- 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 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 (See note 2) (The curd should be slightly warm when poured into the tart shell.)
- Preheat the oven to 350°F convection or 375°F regular
- 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 (note 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.
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 high 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.
#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.
Nutrition Information:Serving Size: 12
Amount Per Serving: Calories: 47 Total Fat: 2g Cholesterol: 58mg Sodium: 36mg Carbohydrates: 5g Sugar: 4g Protein: 2g
Thanks to Lisa Grant of Jersey Girl Cooks for hosting today’s event. Check out these other sunny recipes from the #SundaySupper members:
Sunday Supper Citrus Recipes That Will Make You Smile
- Chocolate Orange Cinnamon Rolls by Caroline’s Cooking
- Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
- Key Lime Muffins with Key Lime Glaze by Family Around The Table
- Lemon Donut Holes by The Bitter Side of Sweet
- Lemon Poppy Seed Quick Bread by Pies and Plots
- Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
- Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
- Orange Chocolate Chip Muffins by Jersey Girl Cooks
- Tiny Batch Blood Orange Marmalade by What Smells So Good?
- 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
- Asian Lemon Chicken by Brunch-n-Bites
- Calamansi Shrimp on Couscous by Asian In America
- Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
- Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
- Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
- Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
- One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
- Orange Beef by Palatable Pastime
- Easy Instant Pot Orange Chicken by A Mind “Full” Mom
- Skillet Roasted Lemon Chicken by My Savory Spoon
- Slow Cooked Orange Chicken Breasts by Simple and Savory
- Thai Lime Basil Chicken Stir Fry by Wholistic Woman
- Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
- Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
- Easy Japanese Lemon Yuzu Bars by The Ninja Baker
- Key Lime Chiffon Pie by Food Done Light
- Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
- Lemon Key Lime Layer Snack Cakes by Crazed Mom
- Meyer Lemon Creme Brulee by Soulfully Made
- Pink Grapefruit Meringue Tart by Baking Sense
- Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
- Starbucks Lemon Loaf Recipe by Life Tastes Good
- The Best Lemon Bars Recipe by That Skinny Chick Can Bake
- Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
- Triple Lemon Poke Cake by Shaken Together
- Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
- Pineapple Orange Smoothie by Dizzy Busy and Hungry
- Ruby Red Mimosa by Our Good Life
- Simple Meyer Lemon Margaritas by My Life Cookbook
- Watermelon Limeade by From the Bookshelf
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