Recipe: Citrus Curd Meringue Tarts
As Ostara approaches and the last of the Winter citrus lingers in our kitchens, these bright, tangy tarts make a beautiful bridge between seasons. Whether you use Seville orange, lemon or lime, the sharp curd and cloud-like meringue echo the lightness and renewal of early Spring. They take a little time, but both the pastry cases and curd can be prepared ahead: perfect for a gentle, mindful weekend bake.
Ingredients
For the pastry
100 g plain flour
50 g butter
1 tbsp caster sugar
1 tbsp cold water
For the citrus curd
80 ml citrus juice (Seville orange, lemon or lime)
80 g caster sugar
2 eggs
120 g butter
For the Italian meringue
1 egg white
60 g caster sugar
30 ml water
Method
Make the pastry. Mix the flour and sugar, then rub in the butter until the mixture resembles breadcrumbs (or pulse in a food processor). Add the water and bring together into a dough. Rest in the fridge for about 20 minutes.
Preheat the oven to 170°C Fan. Roll the pastry out to the thickness of a £1 coin, then cut circles to line a greased bun tray. Add a small square of parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and bake for another 10 minutes. Set aside to cool.
Make the curd. In a small pan, gently heat the citrus juice, sugar and eggs, whisking continuously until the mixture thickens. Remove from the heat and add the butter, a little at a time, whisking until glossy and smooth. Cover with clingfilm directly touching the surface and allow to cool.
Make the Italian meringue. Whisk the egg white to soft peaks. Heat the sugar and water in a small pan until fully dissolved and beginning to boil. With the mixer running on low, carefully pour the hot syrup into the egg white. Increase speed and whisk to stiff, glossy peaks. Spoon into a piping bag.
Assemble the tarts. Fill each pastry case with 1–2 teaspoons of curd, then pipe a swirl of meringue on top. Toast under a hot grill (200°C Fan) for 1–2 minutes, watching closely so they don’t catch. Serve immediately.
A Seasonal Note
Citrus is a treasured companion through the darker months, offering brightness when the days are short. As Ostara nears and the balance of light returns, these tarts celebrate that shift — the last of Winter’s sharpness giving way to the soft promise of Spring. A small, joyful way to honour the turning of the wheel.
