One of the most beautiful ways to showcase the glorious blood orange, is to make a curd. You can use the curd to fill a pie or tart, spread it between two cookies, sandwich it between cake layers, swirl it into ice cream, stuff it into donuts or cupcakes…. you get the idea. Curd is glorious and versatile.

The juice and zest of about a dozen blood oranges are packed into this dessert. Start by reducing 2 cups of juice in half. You want the tart to pack an orange punch! The curd can chill while you make the crust. For the meringue topping I looked to Stella Parks for advice. Her swiss meringue is foolproof. It whips up into a perfectly light, yet stable topping.
You could, of course, blanket the entire top with meringue, but I didn’t want to cover all that gorgeous orange curd, so I left some spots bare.

Leave the meringue snowy white or torch it for toasted goodness.

Click here to print recipe for Blood Orange Meringue Tart.