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Orange Curd Meringue Tart

Orange Curd Meringue Tart. A sweet and tart orange curd inside a flakey pastry crust topped with a mountain of fluffy meringue. A delightful dessert to serve at dinner parties or even Sunday supper.

Orange Curd Meringue Tart photo of a single slice on a white plate with orange slice and mint garnish

Orange Curd Meringue Tart.

Originally published May 2011.

Can you tell I really like meringue? While I really like Lemon Meringue Pie too, I sort of prefer a shallower crust filled with a more intensely flavored  citrus curd and then topped with plenty of meringue.

Sweet, light, creamy, tart, flaky and utterly delicious, this dessert has a lot to offer in both taste and texture.

This tempting treat switches up the citrus flavour by using frozen orange juice concentrate and finely minced orange zest in the filling. This gives the tart a particularly intense orange flavour.

fresh organic clementines picked with green leaves

Try the recipe with the zest of seasonal citrus like clementines and tangelos too.

For even more delicious recipes, be sure to have a browse of out Top Ten Pie Recipes collection!

Top Ten Pie Recipes photo collage with title text added for Pinterest

And of course, be sure to check out our classic Homemade Lemon Meringue Pie:

Homemade Lemon Meringue Pie

Homemade Lemon Meringue Pie

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Orange Curd Meringue Tart photo of a single slice on a white plate with orange slice and mint garnish
Yield: 12 servings

Orange Curd Meringue Tart

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Orange Curd Meringue Tart. A sweet and tart orange curd inside a fiery pastry crust topped with a mountain of fluffy meringue. A delightful dessert to serve at dinner parties or even Sunday supper.

Ingredients

For the Pastry

  • 1 cup butter, very cold and cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • 1/3 ice water or less, (Only enough to make a dough form.)

For the Orange Curd Filling (for one 10 inch tart)

  • 6 extra large egg yolks
  • ½ cup good quality frozen orange juice concentrate
  • Zest of one large orange, finely minced
  • ½ cup sugar
  • ½ cup butter, cut in small pieces

For the Meringue:

  • 6 egg whites
  • ¾ cup sugar
  • ¼ tsp cream of tartar
  • Pinch salt
  • 1 tsp vanilla extract

Instructions

To prepare the pastry

  1. Makes sufficient pastry for three 10 inch tart shells. The dough freezes well for later use
  2. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  3. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form.
  4. Use your hands as little as possible and work the dough as little as possible. Divide dough into 3 balls, flatten into 3 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the other rounds for another time.
  5. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  6. Roll the dough into a 12 inch round and place in the bottom of a 10 inch tart pan. Trim and flute the edges as desired.
  7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
  8. Cool completely before adding the filling.

To prepare the Orange Curd Filling

  1. Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan.
  2. Cook over medium low heat, stirring constantly until the mixture thickens.
  3. Remocve from heat and whisk in the butter, one piece at a time until smooth.
  4. At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.
  5. Chill completely before pouring into the baked shell. Top with meringue.

To prepare the Meringue

  1. Whip egg whites, vanilla, salt and cream of tarter to soft peaks.
  2. Very gradually add the sugar in a continuous slow steady stream while continuing to beat the egg whites.
  3. Spoon onto the orange curd in the tart making sure that the meringue touches the crust all the way around the tart. This will help to prevent the meringue from shrinking.
  4. Bake in a 400 degree F oven for about 10 minutes or until the meringue is well browned. Cool tart thoroughly in the refrigerator before serving. Keep refrigerated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 521Total Fat 31gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 11gCholesterol 169mgSodium 433mgCarbohydrates 53gFiber 1gSugar 22gProtein 9g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Pat Perreault

Wednesday 3rd of June 2020

For the pastry recipe: I am assuming the amount of ice water is 1/3 CUP or less. The amount of ice water is missing in the recipe.

Lee

Monday 22nd of April 2019

The best orange curd recipe ever!!! Rave reviews at Easter dinner. I did make one addition- a little Grande Marnier stirred in after the curd cooled. Thank you for the recipe!!

Barry C. Parsons

Monday 22nd of April 2019

That's a terrific idea. I will try that myself next time.

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