1. In the top of a double boiler or a heatproof glass bowl suspended over a pan of simmering water whisk together quickly the eggs, sugar, blood orange juice & lemon juice.  Using the whisk stir mixture for about 10 minutes constantly.

2. Remove from the heat & pour mixture through a sieve to remove any lumps. Whisk the butter pieces into the mixture until well blended & smooth. Stir in the zest. Cover with a sheet of plastic wrap touching the surface of the curd allowing it to cool for 30 minutes.

3. While curd is cooling place tartlet shells on a parchment paper lined baking sheet. Turn oven to broil.

4. Beat the egg whites until soft peaks form. Sprinkle sugar over whites & continue to beat until glossy. Fill each tartlet shell with curd & top with a generous free-form dollop of meringue.

5. Pop tray of meringue topped tartlets in the oven…keeping a close eye…and brown the meringues until light golden. This should only take a minute or two.