Calamansi Meringue Tart
A bright and elegant calamansi meringue tart featuring a silky citrus curd, crisp buttery crust, and glossy toasted Swiss meringue. This tropical twist on classic lemon meringue delivers bold, balanced flavor with a smooth, bakery-quality finish.
Servings 8 slices
Calories 330kcal
Cost $11 for entire recipe
Equipment
- 9-inch tart pan (removable bottom preferred)
- Mixing bowls
- Medium saucepan
- Whisk
- Silicone spatula
- Fine mesh sieve
- Hand mixer or stand mixer
- Heatproof bowl (for Swiss meringue)
- Saucepan for double boiler
- Kitchen torch (optional, for toasting meringue)
- Parchment paper
- Pie weights (or dried beans)
Ingredients
Tart Crust
- 1 1/4 cups 155g all-purpose flour
- 1/4 cup 30g powdered sugar
- 1/2 cup 113g unsalted butter, cold
- 1 egg yolk
- 1–2 tbsp cold water
- 1/4 tsp salt
Calamansi Curd
- 1/2 cup 120ml calamansi juice (fresh)
- 1 tbsp calamansi zest
- 2/3 cup + 1 tbsp 145g granulated sugar
- 2 large eggs
- 3 egg yolks
- 5 tbsp 70g unsalted butter, room temperature
- Pinch salt
Swiss Meringue
- 3 large egg whites
- 2/3 cup 135g granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch salt
Instructions
Make the Tart Crust
- Preheat oven to 350°F (175°C).
- Mix flour, powdered sugar, and salt. Cut in butter until crumbly.
- Add egg yolk and water, mixing until dough forms.
- Press into tart pan and chill 20 minutes.
- Line with parchment and weights, bake 15 minutes.
- Remove weights and bake 8–10 minutes until golden.
- Brush lightly with egg white and bake 2 more minutes. Cool completely.
Make the Calamansi Curd
- Whisk eggs, yolks, and sugar until smooth.
- Add calamansi juice, zest, and salt.
- Cook over medium-low heat, stirring constantly.
- Continue until thickened (170–175°F / coats spoon and holds a clean swipe).
- Remove from heat and stir 30–60 seconds.
- Cool to about 155–160°F, then whisk in butter gradually until smooth.
- Strain through a fine mesh sieve.
Fill and Chill
- Pour curd into cooled crust.
- Press plastic wrap directly onto the surface.
- Chill 2–3 hours until fully set.
Make the Swiss Meringue
- Combine egg whites and sugar in a heatproof bowl.
- Heat over simmering water until 160°F, stirring until sugar dissolves.
- Whip to firm, glossy peaks.
- Add cream of tartar, vanilla, and salt.
Assemble
- Spread or pipe meringue onto fully chilled tart.
- Seal meringue to the crust edges.
- Torch until golden (or broil briefly).
Notes
- Use fresh calamansi juice for the brightest, most authentic citrus flavor—bottled versions can taste dull or overly sour.
- Cook the calamansi curd over medium-low heat only and stir constantly to prevent scrambling and ensure a smooth, silky texture.
- The curd is ready when it thickens enough to coat the back of a spoon and holds a clean line when swiped—this guarantees a properly set tart.
- Allow the curd to cool slightly before adding butter to create a stable, glossy emulsion and avoid a greasy texture.
- Always strain the curd through a fine mesh sieve for a bakery-quality finish with no zest bits or cooked egg particles.
- Blind baking and sealing the crust with egg white keeps the tart shell crisp and prevents sogginess after filling.
- For best results, add the Swiss meringue immediately after whipping and spread it over a fully chilled tart to prevent weeping.
- Seal the meringue all the way to the crust edges to stop shrinking and create a clean, professional look.
- Chill the tart completely before slicing, then let it sit at room temperature for 10–15 minutes for clean, sharp slices.
- For a flavor variation, you can mix calamansi with a small amount of lime or orange juice, but keep calamansi as the dominant citrus.