A zesty citrus tart with a buttery crust, topped with silky Italian meringue and beautifully arranged slices of grapefruit, lime, orange, and kumquat. Finished with mint leaves and candied zest, this tart is a vibrant celebration of winter fruit and refined pastry artistry.

Why You’ll Love This Recipe

This tart is a visual and culinary delight, combining the richness of a buttery shortcrust, the brightness of citrus curd, and the elegance of torched meringue. Its contrast of textures and balanced sweet-tart flavors make it an impressive dessert for holidays, dinner parties, or any special occasion. It’s also highly customizable with seasonal fruits and decorations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Crust:

1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup powdered sugar
1 egg yolk
1–2 tbsp cold water
Pinch of salt

For the Citrus Curd Filling:

½ cup fresh lemon juice
¼ cup fresh orange juice
¾ cup granulated sugar
3 large eggs
½ cup unsalted butter, cubed
1 tbsp orange zest

For the Meringue:

3 large egg whites
¾ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract

Toppings:

Sliced grapefruit, lime, orange, and kumquats
Candied orange and lemon peel
Fresh mint leaves
Edible flower petals (optional)

directions

Make the crust:

In a food processor, pulse the flour, powdered sugar, salt, and cold butter until the mixture becomes crumbly.
Add the egg yolk and cold water, pulsing until a dough just begins to form.
Press the dough evenly into a tart pan. Chill for 30 minutes.
Preheat the oven to 350°F (175°C). Prick the crust with a fork and bake for 15–18 minutes or until golden. Allow it to cool completely.

Prepare the citrus curd:

In a saucepan, whisk together the lemon juice, orange juice, zest, sugar, and eggs.
Cook over medium heat, stirring constantly, until the curd thickens (about 6–8 minutes).
Remove from heat and stir in the cubed butter until fully incorporated and smooth.
Let the curd cool slightly, then pour it into the cooled tart crust. Chill for at least 2 hours or until fully set.

Make the meringue:

In a clean bowl, whip the egg whites and cream of tartar until soft peaks form.
Gradually add sugar, continuing to beat until glossy stiff peaks form.
Mix in the vanilla extract.

Assemble and decorate:

Pipe or spread the meringue over the chilled tart in decorative peaks.
Torch the meringue lightly with a kitchen torch for a toasted effect (optional).
Garnish with thin slices of citrus fruits, candied peel, mint leaves, and edible flowers if using.
Serve chilled.

Servings and timing

This recipe makes one 9-inch tart, serving 8 to 10 people. Preparation time is approximately 45 minutes, with an additional 2 hours of chilling. Baking the crust takes about 15–18 minutes.

Variations

Lime twist: Use more lime juice for a tarter flavor and a green citrus theme.
Ginger crust: Add ground ginger to the crust for a spicy, warming undertone.
Coconut curd: Replace citrus curd with a coconut-lime filling for a tropical variation.
Mini tarts: Use mini tart pans for individual servings.
Vegan option: Use a plant-based crust, egg substitute for the curd, and aquafaba for the meringue.

storage/reheating

Store the tart in the refrigerator, loosely covered, for up to 3 days. Do not freeze, as the meringue and citrus curd do not freeze well. This dessert is served cold and does not require reheating.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust can be baked and stored at room temperature for up to a day before filling.

How do I know when the citrus curd is thick enough?

It should coat the back of a spoon and have a consistency similar to pudding. It will thicken further upon chilling.

Do I need a kitchen torch for the meringue?

No, but it adds a beautiful toasted effect. You may also broil it briefly in the oven, watching closely to prevent burning.

Can I use store-bought curd?

Yes, store-bought lemon or orange curd can be used to save time, though homemade provides a fresher taste.

What type of citrus fruits are best for topping?

Thin slices of grapefruit, blood orange, lime, and kumquat offer both vibrant color and balanced tartness.

How do I make candied citrus peel?

Simmer thin strips of citrus peel in a simple syrup (equal parts sugar and water) for 10–15 minutes, then let dry on parchment.

Can I skip the meringue?

Yes, the tart can be served with whipped cream or plain, though meringue adds a classic finish.

What if my curd is lumpy?

Strain the curd through a fine sieve before adding it to the crust to ensure a smooth texture.

Is there a gluten-free crust option?

Yes, use a gluten-free flour blend or almond flour crust recipe to make the tart gluten-free.

Can I use bottled citrus juice?

Fresh juice is highly recommended for flavor, but bottled juice may be used in a pinch if fresh is unavailable.

Conclusion

Citrus Meringue Tart with Candied Peel is a stunning dessert that balances tart, sweet, and creamy components in perfect harmony. Ideal for special occasions or brightening up winter months, this tart showcases seasonal fruits and classic pastry technique. Whether you torch the meringue or leave it soft, the final result is as beautiful as it is delicious.