For the crust: Sift dry ingredients into a bowl.
Dice cold butter into a ½ inch cubes.
Mix butter into dry ingredients until you have small clumps.
Roll out the crust to fit your pan.
Freeze the crust for at least an hour.
Blind bake for 25 minutes at 350 degrees Fahrenheit.
For the filling: Bring together cornstarch, sugar, salt, and water.
Bring to a boil on medium heat, whisking constantly.
Reduce to a simmer to thicken.
Once thickened, remove from heat.
Beat the egg yolks.
Slowly add spoonfuls of thickened filling to egg yolks to temper.
Combine all ingredients and simmer for 4 minutes until yolks are cooked. And stir constantly.
Add blood orange juice, lemon zest, and butter — to combine.
For Meringue: Fill a large pot with 2" of water and bring to a gentle simmer.
Combine egg whites, sugar, salt, cream of tartar, in a bowl over the steaming water for 10 minutes.
Whip until stiff peaks form, about 5 minutes.
Pour meringue over the top of the cooled pie.
Use the back of a spoon to create the design of your choice in the meringue.
Place the tart until the broiler to brown for 5 minutes.
Turn to ensure even browning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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