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Blood Orange Meringue Tarts with Graham Cracker Crust

A brightly colored and wonderfully citrus flavored tart featuring Blood Oranges and a creamy, fluffy meringue. 

Servings 9 Tarts


For the Blood Orange Filling

  • 1 Cup Blood Orange Juice
  • 2/3 Cup White sugar
  • 1 Stick Unsalted butter
  • 8 Egg yolks
  • 1/2 Tsp Corn starch
  • 1/2 Lemon, juiced

For the Meringue

  • 4 Egg whites
  • 1 Tsp Vanilla extract
  • 1/2 Tsp Cream of tartar
  • 1/2 Cup White sugar


For the Blood Orange Filling

  1. Whisk juices and cornstarch together until cornstarch is completely dissipated. In a double boiler over medium high heat, combine all ingredients and whisk constantly until incorporated and the curd coats the back of a spoon thick and completely. Place in refrigerator to cool.

For the Meringue

  1. Tip: Do not make the meringue until you have put assembled the tarts. You want it to be fresh and not separate.

    Allow egg whites to stand to room temp, about 30 minutes. In a large mixing bowl with whisk attachment, combine egg whites, vanilla, and cream of tartar. Whisk on medium speed for 1 minute until soft peaks form. Gradually add sugar in 1 tbsp at a time, whisk on high for 6 minutes until stiff glossy peaks form. You should be able to pinch the meringue and not feel any sugar granules.

Assemble the Tarts

  1. Once curd is completely cooled, spoon into pie crusts. Prepare the meringue, then top, either by spooning it on over the whole tart or piping it on. Brulee the meringue with a small culinary torch.