Name: Orange Meringue Tart with Graham Cracker Crust
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted, plus more for the pan; 1/4 cup sugar; Pinch salt; 1 1/3 cups sugar; Pinch kosher salt; 5 large eggs; Zest of 3 navel oranges, plus 3/4 cup freshly squeezed juice; 1 1/2 sticks (12 tablespoons) unsalted butter, cut into pats

Directions

Watch how to make this recipe.

For the crust: Preheat the oven to 300 degrees F.
Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency.
Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.

Orange Meringue Tart with Graham Cracker Crust

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