Grapefruit-Ginger Meringue Tart

As a Californian, I am compelled by my upbringing to love citrus (and avocados and Mexican food). Growing up in San Diego, I was lucky enough to be able to walk out the side door and into the orchard where the juiciest oranges, lemons, tangerines, and, randomly, grapefruits were ripe for the picking. Avocados too. The grapefruits hung from the neighbor’s tree, but as a kid I had no boundaries, and as an adult, those habits were hard to break (as if I even tried). I didn’t quite appreciate the extent of our bounty until I moved away, but even then my parents would pack up boxes of orchard oranges and flat-rate ship them to me, not because I didn’t have access to citrus, but mostly because their trees were actually bending under the weight of too much fruit and oranges were rotting on the ground. How totally unfortunate for them.

And then my parents moved away too. Now they live in a house with a smaller yard in central San Diego, with a little Charlie Brown orange tree out back that my sister gifted, and it’s been about a year since I’ve been up to my ears in backyard citrus. The dearth had been pretty much fine with me until Lottie + Doof retweeted a photo of an incredible-looking blood orange pie from Nightwood in Chicago, and BAM, love of citrus reignited. After several failed orangey desserts and a lot of grapefruit brulee, I read 101Cookbooks’s account of her many citrus curds (ugh, time to move home) and of course thought of lemon meringue.

I made this tart first for Pi(e) Day two weeks ago and then remade it more carefully last week when my pal Tory lent me her KitchenAid mixer in exchange for her ice cream maker, which I am also long-term borrowing. Then, my friend and Floridian counterpart Juanita left a huge basketful of grapefruits on the counter, which Emily promptly put to use in a grapefruit-ginger marmalade and a grapefruit white chocolate pie. There are even still a few left, and I’m thinking about making grapefruit tartlets with goat cheese because seriously, it sounds weird, but the combination is uh-mazing. Try this tart, with or without the meringue, and then send me your leftover citrus. I need it. Truly. But an avocado would suffice too.

Grapefruit-Ginger Meringue Tart

Inspired by 101Cookbooks's amazin' curd

I made this first with ginger juice and second by simmering coins of it -- which I liked better -- but either way it’s a light flavor, not too pronounced. If you want it to be gingery as all heck, then start with two tablespoons of ginger juice and increase from there, tasting as you go. And if you’re not a fan of meringue, try this tart with a stripe of powdered sugar on top. Let the tart cool in the fridge for about two hours, then just sift a stripe over the top and serve (instructions below).

For the Crust

9 ounces gingersnap cookies (about 35 li'l cookies), coarsely broken

6 tablespoons butter, melted

1.  Preheat oven to 350 degrees F. Pulverize cookies in food processor. With motor running, pour in melted butter, and pulse until mixture is evenly moistened. Pour crumbs out into 8-inch tart part with removable bottom, and press firmly, evenly to the bottom and up the sides to form your crust. Bake for eight to ten minutes until crust has darkened ever so slightly. If crust falls at all, use the back of a spoon to push it back up the sides. Allow to cool while you work on curd.

For the Curd

1 ½ cups fresh-pressed grapefruit juice (I used CA pink grapefruits, of course)
2 inch knob of fresh ginger, peeled, cut into coins
2 large egg yolks (save whites for meringue)
2 large whole eggs
1 ½ cups water
⅓ cup cornstarch
¾ cup granulated sugar
⅛ teaspoon fine-grain sea salt
5 tablespoons unsalted butter, room temp.
1 teaspoon grapefruit zest

1.  In a medium saucepan, simmer grapefruit juice and ginger coins until juice is reduced to a half-cup. This will take about 30 minutes and helps strengthen the flavor of the grapefruit. Strain out ginger and set juice aside to cool. Crack your egg yolks and eggs into a separate medium bowl, blend gently, and set aside.

2.  Wipe out the medium saucepan you used earlier, and add cornstarch, sugar, and salt.  Gradually blend in the water. Bring to a boil over medium heat, whisking constantly. Continue mixing for two to three minutes until mixture has thickened.

3.  Get your bowl with the yolks and slowly add in the cooled grapefruit juice, whisking all the while. Then slowly add the thickened cornstarch mixture, continuing to whisk. Put this mixture back into the saucepan, reduce heat to low, add your five tablespoons of butter, and whisk gently while cooking for eight more minutes, until mixture is very thick. Remove from heat and stir in zest.

4.  Pour curd into gingersnap crust, press plastic wrap directly to the curd, and get to work on meringue. If skipping meringue, then don’t press plastic to the curd; allow curd to cool to room temperature then refrigerate tart, covered lightly with plastic, for about two hours.  Sift powdered sugar over the top and enjoy!

For the Meringue
5 egg whites, room temperature
1 ¼ cups granulated sugar

1.  Place oven rack in upper third of oven Place egg whites and sugar in the heatproof bowl of an electric mixer set over, but not touching, simmering water. Cook, whisking continuously, until mixture is warm to the touch, about three to five minutes. Transfer mixture to an electric mixer fitted with the whisk attachment, and mix on high until very stiff peaks form.

2.  Place tart on baking sheet. Remove plastic wrap and spoon meringue over top of hot curd, anchoring to crust where possible, and embellishing peaks with a knife or rubber spatula. Broil until meringue is golden brown, about two minutes or so, depending on your oven. Keep your eye on the tart though as you don’t want the meringue to burn! Remove from oven, allow to cool to room temperature, and refrigerate for an hour or two, lightly covered in plastic. Tart will keep covered in the fridge for up to four days.