This recipe is from contributor Teresa Blackburn, of the blog foodonfith. You can use any kind of citrus really, but blood oranges are festive and fun.
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.
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