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Orange Meringue Tart with Graham Cracker Crust

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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
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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


  1. For the crust: Preheat the oven to 300 degrees F.
  2. 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.
  3. 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.
  4. 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.