Blood Orange Meringue Tarts with Graham Cracker Crust

Blood Orange Tart Recipe

You’ve heard of Lemon Meringue Pie, but have you ever heard of Blood Orange Meringue Tarts?

We love a great citrus tart, but sometimes you want to change it up a bit with something unique and different.

Blood oranges can be a little difficult to find, but they are so worth the search. Luckily, your local product department should be able to special order them when they’re in season so you can make these beautiful (and delicious) tarts!

So, while technically not a “tart” as it doesn’t have a dough crust, we decided to keep it super simple and easy by buying our graham cracker crust premade. These mini-shells from Keebler were the perfect receptacle for our bright citrus filling.

Blood Orange Tart Recipe

Let’s talk about the RSVP Culinary Torch. This fun tool is literal FIRE. No, really, it lights things on fire. Or at least does a very good job of bruleeing and toasting desserts.

What exactly can you use a Culinary Torch on? Creme Brulee. Bananas Foster. Meringue Pie. Meringue Tarts. All meringues in general. Marshmallows. Bruleed citrus. You can also use a culinary torch to roast/toast peppers, garlic, and other savory little nuggets on the fly (especially if you don’t have a gas stove top).

Today, we used it to toast up those tiny little meringues on our Blood Orange Meringue Tarts. Now, we only did three meringue dots to really show off that color of that filling. But honestly? Cover those tarts up in all the meringue you can. The higher the better. Because this meringue is soo good.

RSVP Culinary Torch

If you’ve never used a culinary torch before, or if you need to learn how to reload the fuel, take a quick look at this video tutorial that goes through the step-by-step of each component.

So let’s get this tart party started! There’s a few steps to putting these colorful desserts, so make sure to follow them carefully. Cook your curd all the way until it’s super thick and use the meringue immediately after you make it. Follow these steps and your tarts will turn out perfect every time.



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.