Looking for a dessert that’s as refreshing as it is indulgent? Look no further than this Grapefruit Meringue Tart. It’s a beautiful blend of sweet, tart, and creamy, with a perfect balance of zesty grapefruit and fluffy, cloud-like meringue. Every bite is a burst of citrusy sunshine that’ll leave your taste buds craving more. Plus, the buttery, flaky crust brings it all together into a dessert that’s as stunning as it is delicious.
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Trust me when I say this tart is a showstopper—whether you’re serving it for a special occasion or simply treating yourself on a sunny afternoon, it’s guaranteed to impress. Let’s dive into why you’ll love this tart!
Why You’ll Love Grapefruit Meringue Tart
This recipe is all about creating a moment of joy with every bite. Here’s why it’ll become your new favorite dessert:
Refreshing & Light
The citrusy grapefruit filling is the perfect balance of tart and sweet, and the light, airy meringue is like a cloud on top. It’s the kind of dessert that feels refreshing yet indulgent all at once, making it perfect for any time of year.
Beautiful Presentation
This tart is gorgeous! The vibrant pink of the grapefruit filling against the golden, toasted meringue makes it a showpiece that will wow your guests (or just make you feel fancy when you’re enjoying it alone).
Perfect for Special Occasions
Whether it’s a birthday, a dinner party, or a casual get-together, this tart is sure to be the star of the dessert table. It’s sophisticated enough for a special event but easy enough to whip up for a weekend treat.
Customizable
Don’t love grapefruit? No worries—this recipe works great with other citrus fruits like lemon or lime, so feel free to experiment with different flavors.
Balanced Sweetness
The combination of tangy grapefruit and the sweetness of meringue creates a perfectly balanced flavor profile. It’s sweet enough to satisfy your cravings but not overwhelming.
Ingredients in Grapefruit Meringue Tart
This tart may look elegant, but it’s made with a few simple ingredients that come together to create a stunning dessert. Let’s break it down:
Grapefruit: The star of the filling! Fresh grapefruit juice brings that bright, tangy flavor that perfectly contrasts the sweetness of the meringue.
Egg Yolks: For the rich, creamy base of the grapefruit filling. These create a luscious, smooth texture.
Sugar: Sweetens the grapefruit filling and balances out the tartness of the fruit.
Butter: Adds richness and a smooth finish to the filling.
Cornstarch: Helps thicken the filling to the perfect consistency.
Meringue: Made from egg whites and sugar, this cloud-like topping is the crowning glory of the tart. It’s light, airy, and sweet—just the right complement to the tangy grapefruit filling.
Pie Crust: You can use a store-bought pie crust or make your own for a buttery, flaky base.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make this showstopper? Here’s how to bring this beautiful tart to life:
Prepare the Crust
If using store-bought dough, just follow the package instructions to fit it into your tart pan and bake it until golden. If you’re making your own, roll out the dough, line the tart pan, and bake until crispy and golden. Let it cool before filling.
Make the Grapefruit Filling
In a saucepan, combine the grapefruit juice, sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. In a separate bowl, whisk the egg yolks, and slowly pour some of the hot mixture into the yolks to temper them. Once tempered, pour the egg mixture back into the saucepan, whisking constantly. Cook for another minute until thickened. Remove from heat, then stir in the butter until smooth.
Assemble the Tart
Pour the grapefruit filling into the cooled crust, spreading it evenly. Let it cool to room temperature before moving on to the meringue.
Make the Meringue
Beat the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, beating until stiff peaks form and the meringue is glossy.
Top with Meringue
Spoon the meringue on top of the grapefruit filling, spreading it out to cover the entire surface. Use a spoon to create little peaks and swirls in the meringue for that classic toasted look.
Bake the Tart
Place the tart in a preheated oven at 350°F (175°C) for about 10-12 minutes or until the meringue is golden and toasted. Watch it closely so it doesn’t overbake!
Cool and Serve
Let the tart cool completely before slicing—this helps the filling set up perfectly. Once cooled, slice and enjoy this refreshing, show-stopping dessert!
Nutrition Facts
Servings: 8
Calories per serving: 300
Preparation Time
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
How to Serve Grapefruit Meringue Tart
This tart is perfect on its own, but if you want to take it to the next level, here are some ways to serve it:
Fresh Berries: A few fresh berries on the side add a pop of color and freshness.
Whipped Cream: A dollop of fresh whipped cream complements the tartness of the grapefruit beautifully.
Ice Cream: Pair with a scoop of vanilla or coconut ice cream for an extra creamy treat.
Mint Garnish: Garnish with fresh mint for a beautiful, aromatic touch that enhances the citrus flavors.
Additional Tips
Use Fresh Grapefruit: For the best flavor, always use fresh grapefruit juice instead of bottled juice. It makes a world of difference.
Make It Ahead: This tart can be made ahead of time. Just store it in the fridge and serve it chilled for a refreshing treat.
Egg-Free Meringue: If you’re concerned about raw eggs, look for egg-free meringue powder as a substitute for the egg whites.
Don’t Overbake: Keep an eye on the meringue as it bakes—it’s perfect when golden and toasted, but too much time in the oven will make it dry out.
FAQ Section
Q1: Can I use other citrus fruits for the filling?
A1: Absolutely! You can use lemon, lime, or even orange juice if you want to mix up the flavors. Each will give the tart a unique twist.
Q2: Can I make this tart ahead of time?
A2: Yes, this tart can be made the day before! Just let it cool completely, cover it, and store it in the fridge overnight.
Q3: How do I store leftovers?
A3: Store leftovers in the fridge for up to 3 days. The meringue will stay nice and fluffy if stored properly.
Q4: Can I freeze the tart?
A4: It’s best enjoyed fresh, but you can freeze the tart (without the meringue) for up to 2 months. Thaw it in the fridge overnight before serving.
Q5: How do I make a gluten-free version?
A5: Use a gluten-free pie crust, and the rest of the recipe stays the same. It’ll be just as delicious!
Q6: Can I use store-bought meringue?
A6: Sure! You can use store-bought meringue powder to save time, but homemade meringue really makes the tart special.
Q7: Can I use an electric mixer to make the meringue?
A7: Absolutely! An electric mixer will make it easier to achieve the perfect stiff peaks.
Q8: What’s the best way to toast the meringue?
A8: If you prefer, you can use a kitchen torch to toast the meringue for a more controlled, golden finish.
Q9: Can I add a layer of jam to the tart?
A9: Yes! A layer of fruit jam, like raspberry or apricot, beneath the grapefruit filling would be a delicious addition.
Q10: What’s the best way to serve this tart?
A10: Serve chilled for the best flavor, and garnish with fresh berries or a drizzle of honey for extra flair.
Conclusion
This Grapefruit Meringue Tart is the perfect balance of sweet, tangy, and light—a dessert that’s sure to impress everyone at the table. The combination of the citrusy filling and the delicate, golden meringue makes for an unforgettable treat. Whether you’re celebrating a special occasion or simply treating yourself, this tart will definitely become a favorite in your recipe collection. Happy baking!
Print
Grapefruit Meringue Tart
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Grapefruit Meringue Tart combines the bright, tangy flavor of fresh grapefruit curd with a crisp almond crust and a fluffy strawberry meringue topping. A refreshing and beautiful dessert, perfect for any occasion!
Ingredients
Grapefruit Curd
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3/4 cup (150 g) granulated sugar
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3 Tbsp. cornstarch
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1/4 tsp. kosher salt
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1 Tbsp. finely grated grapefruit zest (from about 1/2 grapefruit)
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1 1/2 cups fresh, strained grapefruit juice (from about 4 grapefruits)
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4 large eggs
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4 Tbsp. (1/2 stick) unsalted butter, cubed
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Pink food coloring (optional)
Crust
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1/2 cup roasted, unsalted almonds
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3/4 cup (90 g) all-purpose flour
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1/4 cup (50 g) granulated sugar
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1/2 tsp. kosher salt
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5 Tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces
Meringue
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1 cup (200 g) granulated sugar
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1 (1-oz.) pkg. freeze-dried strawberries
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4 large egg whites
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1/2 tsp. cream of tartar
Instructions
Grapefruit Curd
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In a medium pot, whisk together sugar, cornstarch, and salt. Slowly add grapefruit juice while whisking until combined, then whisk in egg yolks.
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Place the pot over medium heat and cook, whisking constantly, until the mixture thickens and big bubbles begin to break the surface (5-8 minutes). Remove from heat and whisk in butter, one piece at a time. Add food coloring (if using) until desired color is reached. Transfer to a medium bowl and let cool to room temperature. Cover with plastic wrap, pressing it directly against the surface of the curd, and refrigerate until ready to use.
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Make Ahead: Curd can be made up to 3 days ahead. Keep refrigerated.
Crust
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In a food processor, pulse almonds until finely ground. Add flour, sugar, and salt, and pulse to combine. Add butter and pulse until a dough begins to form (when pressed between your fingers, the dough should stick together).
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Transfer the dough to a 9″ tart pan. Using your hands, press the dough into the sides and bottom of the pan. Using a fork, poke holes all over the bottom of the dough. Freeze until firm, at least 30 minutes and up to overnight.
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Preheat the oven to 350°F (175°C). Place the tart pan on a baking sheet.
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Bake the crust until golden all over, 12 to 15 minutes.
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Pour the curd over the top of the crust and smooth into an even layer. Press plastic wrap directly against the surface of the curd and refrigerate until cold, at least 2 hours and up to overnight.
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Make Ahead: Crust can be made 2 days ahead. Keep covered and store at room temperature.
Meringue
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In a food processor, pulse sugar, strawberries, and grapefruit zest into a fine powder.
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Fill a medium pot with about 3″ of water. Bring to a simmer over medium heat.
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In a medium heatproof bowl, whisk together strawberry powder, egg whites, and cream of tartar. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Cook, whisking frequently, until the mixture reaches 160°F on an instant-read thermometer (about 3-4 minutes).
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Remove the bowl from heat. Using a handheld mixer on medium-high speed (or transfer the mixture to a stand mixer fitted with the whisk attachment), beat until the mixture is glossy, triples in size, and stiff peaks form (about 3-4 minutes).
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Remove plastic wrap from the top of the tart. Spoon meringue on top, covering completely or just around the border. Use the back of a spoon to create swoops, if desired.
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Tip: It’s best to serve the tart immediately after topping, but it can be refrigerated fully assembled for up to 1 hour.
Notes
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Ensure that the meringue is fully whipped to stiff peaks for the best texture.
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If you don’t want to use food coloring, you can skip it for a natural, pale grapefruit color.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg