Citrus season should be heavily celebrated, and this grapefruit tart is reason enough. A simple curd is made using fresh grapefruit juice that is a perfect balance of tart and sweet. It’s a really beautiful tart that would shine at any spring brunch, or served at your next dinner party (stick with a theme and serve it after this citrus glazed chicken).
Since grapefruit juice is so light in color, the curd comes out a pretty golden rather than a bright pink. To add some fun pink color back into the tart, I made a meringue using freeze-dried strawberries. You can add additional pink food coloring to the meringue if you want the deep pink color, but without it, the meringue is a light blush and still just as beautiful. Adding some grapefruit zest to the meringue also helped make the citrus flavor more prominent and really livened the meringue up.
The curd can be made up to 3 days ahead, while the crust can be made up to 2 days ahead. I recommend waiting to make the meringue until just ready to serve. If it’s made too far in advance, it can deflate as it sits. In case you’re still planning ahead, I’ve always had success in testing making it up to 1 hour before.
Did you try making this? Let us know how it went in the comments!
