These Citrus Meringue Tarts are a fresh, zesty twist on a classic. A crisp graham cracker crust holds a smooth, tangy citrus curd made with fresh orange and lime juices, creating the perfect balance of sweet and tart. Perfect for spring gatherings, brunch, or anytime you need a little sunshine on your plate, these tarts are as beautiful as they are delicious.
What Makes This Citrus Meringue Tart Special?
This Citrus Meringue Tart stands out with its perfect balance of bright citrus flavors, honey-sweetened meringue, and a smooth, creamy filling. Fresh orange and lime juice add a refreshing tartness, while honey brings a natural floral sweetness to the meringue.
Ingredients You’ll Need
- Tart Base: Crisp, buttery Yummallo graham cracker tart shells perfectly complement the citrus filling.
- Citrus Filling: A smooth, tangy custard with fresh orange and lime juice, zest, butter, sugar, and egg yolks for a vibrant, citrus-forward flavor.
- Honey Meringue: Light and airy, whipped with egg whites, orange blossom honey, and a pinch of salt, then toasted to perfection.
- Garnish: Add a fresh, colorful touch with lime slices, lemon slices, and mint sprigs.
Tips & Tricks
- Silky Smooth Filling: Strain the citrus curd to remove zest or egg bits for a flawless texture.
- Avoid Curdling: Whisk constantly when adding hot citrus to egg yolks to prevent scrambling.
- Perfect Meringue Peaks: Use a grease-free bowl and beat until stiff, glossy peaks form.
Tasty Variations to Try
- Grapefruit Twist: Swap orange juice for fresh grapefruit juice for a tangier bite.
- Coconut Citrus Tarts: Add ½ cup toasted coconut flakes to the tart shells for a tropical touch.
- Lemon-Lime Version: Use extra lemon and lime juice instead of orange for a sharper citrus punch.
- Chocolate Citrus Delight: Drizzle melted dark chocolate over the cooled tarts before adding meringue for a rich contrast.
Pairing Suggestions
- Vanilla Bean Ice Cream: Creamy and mellow, it softens the tart’s bright citrus flavors.
- Espresso: Bold and slightly bitter, it balances the tart’s sweetness.
- Earl Grey Tea: The bergamot essence enhances the citrus aroma.
- Fresh Berries: Raspberries or strawberries add a juicy, sweet contrast.
Storage & Make-Ahead Tips
Make the citrus curd up to 3 days ahead and store it in an airtight container in the fridge. Assembled tarts stay fresh for 3 days, but for the best texture, pipe, and torch the meringue just before serving.
Frequently Asked Questions
Can I use a homemade tart crust instead of store-bought?
Yes. Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into tart pans and bake at 350°F for 10 minutes. Let cool before filling.
What if I don’t have a kitchen torch?
You can place the tarts under the broiler for 1–2 minutes, watching closely to prevent burning.
If you love citrusy desserts, try my Cheesecake Tarts with a creamy filling, Custard Tarts for a silky classic, or a Mixed Berry Tart packed with fresh fruit.
Tropical Citrus Meringue Tart
Ingredients
For the Tart:
- 1 package Yummallo pre-made graham cracker tart shells
- 10 tbsp unsalted butter (room temperature)
- ⅔ cup granulated sugar (divided)
- 2 ½ tbsp orange zest
- ½ cup fresh orange juice
- 3 tbsp fresh lime juice
- 4 large egg yolks
For the Meringue:
- 2 large egg whites
- ¼ cup range blossom honey
- ¼ tsp kosher salt
For Garnish:
- lime & lemon slices
- fresh mint sprigs
Instructions
Prepare the Tart Shells
- Preheat the oven to 350°F (if needed). Arrange tart shells on a baking sheet.
Make the Citrus Filling
- Heat butter, ⅓ cup sugar, zest, and juices in a saucepan until sugar dissolves.
- Whisk egg yolks and remaining sugar in a separate bowl. Slowly pour in the hot citrus mixture while whisking.
- Return to heat and cook until thickened (about 5 minutes). Strain into a bowl. Then, Fill tart shells, cover, and chill for 4 hours.
Prepare the Meringue
- Heat egg whites, honey, and salt over a double boiler, stirring until 140°F.
- Whip in a stand mixer on high speed until stiff peaks form (about 10 minutes).
Assemble & Torch
- Pipe meringue onto chilled tarts. Use a kitchen torch to brown the meringue.
- Top with lime & lemon slices and mint sprigs. Serve immediately!
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