Yuzu Meringue Tart

Yuzu Meringue Tart

Happy New Year, my friends!! Wishing all my readers, my friends and family all the best for 2015, may it be the best one yet for you all. I’m not sure if anyone is really even reading this, this morning! I’m sure you all had quite a busy night celebrating into the wee hours. Not us, though and by us, I mean us, the two old fogeys. Even Laith had plans with his friend and he’s just 9! We went out for some Thai food with one of the daughters but even she abandoned us after scoring a free dinner from her parents.

Yuzu Meringue Tart

So, the two of us chilled, the telly quietly humming in the background, broadcasting the New Year’s Eve celebrations in other cities and as I sat typing up my post and editing photos, Trace spent time conquering the world on the computer. This is the extent of our NYE festivities these days, far from the crazy parties of our younger years. 

I know that it’s really just another day and all, but it still makes you reflect on the past year and the year ahead. Time is just flying by and I see my children growing up. I think that’s the hardest, every year they get older, smarter, and more independent. I can’t come to terms with the fact that my youngest, Laith, will be 10 this year. I remember bringing the ruddy cheeked baby home from the hospital and it seems like yesterday. But, I suppose, the pendulum of life and time swings on without signs of slowing.

Yuzu Meringue Tart

Like most of my past New Year posts, todays post is a sweet one. Indian customs and many Eastern customs, celebrate happy days and holidays with something sweet. I’m not a believer in posting colonic detox smoothies or diet recipes. I don’t believe in diets either (says the person who seriously needs to go on one).

So, in the spirit of a sweet New Year, here’s a Yuzu Meringue Tart, to kick of 2015. 

Yuzu Meringue Tart

Before I delve into the specifics and fun facts about this tart, let me tell you how excited I was to find yuzu at my local Whole Foods. I have never seen them before and had heard that they were hard to come by in the US. So, to walk in and find them while doing my weekly shopping was excitement that only other foodies or bloggers can understand. I bought a sack full and left the store with a million ideas running through my mind.

Yuzu fruit

For those not familiar with yuzu, it’s a citrus fruit originating in East Asia (China, where it grows wild). It’s a hybrid and tastes very much like a sour tangerine/mandarin. It’s incredibly fragrant and the zest was so flavourful and full of aromatic oils. It’s bit rough looking in appearance, being a but knobbly and uneven with huge seeds inside. Yuzu fruit is rarely eaten as a fruit because it’s quite sour but is used in cooking, sauces and drinks. If you want to read more about yuzu, here’s the article from Wikipedia.

The meringue tart/pie has been on my to do list forever. Many moons ago when my parents owned the restaurant in Houston, we used to carry a lemon meringue pie, which looked amazing, all puffy and white with its golden kisses on top. We never had this pie in London, so it was also very new to me. Unfortunately, I couldn’t try this pie because it was made with gelatine (pork based). I therefore, refrained from all meringue pies everywhere with the fear of them containing gelatine. 

Yuzu Meringue Tart

Of course, once I began making my own pies and cakes, I realised I could make this without gelatine. It’s taken me this long to actually do it. The recipe is pretty much a basic lemon meringue recipe where I subbed the lemon for yuzu. I used Alton Brown’s recipe but I made my own pastry crust and changed some quantities to suit the yuzu fruit.

If you notice, my tart crust looks a lot more golden than usual and that’s because of the flour I used. I’ve been experimenting with a non hybridised form of wheat known as Einkorn. The Einkorn flour tends to bake up a lot more golden. I used Einkorn flour here but you’re welcome to use regular flour. And if you can’t find yuzu fruit, make it into a lemon meringue tart, it’ll still be fabulous! 

Yuzu Meringue Tart

Yuzu Meringue Tart


Prep time: 

Cook time: 

Total time: 

Serves: 12 pieces

A buttery and crisp pastry crust filled with luscious yuzu custard topped with fluffy meringue.
  • 4 egg yolks (reserve whites for meringue)
  • ⅓ cup cornstarch
  • 1 ½ cups water
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • ¼ cup yuzu juice, from 6 yuzu
  • ¼ cup orange juice. from ½ orange
  • 1 tablespoon finely grated yuzu zest
  • 5 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar
  • 1½ cups/220g plain or all purpose flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 8 tablespoons/113g cold butter, in small cubes
  • 1 egg yolk (save egg white for meringue)
  • 3-5 tablespoons ice cold water
  2. In a food processor, add the flour, sugar and salt and pulse to combine.
  3. Add the cubed butter and pulse to break down the butter to pea size pieces.
  4. Add the yolk and 3 tablespoons water.
  5. Pulse to combine and form a dough.
  6. Add more water if needed for the dough to stick together when pressed between two fingers.
  7. Dump the flour mixture onto a clean counter and bring the pastry into a ball.
  8. Knead just enough to get the dough together.
  9. Shape into a circular disc if using a round pie dish or tart pan.
  10. I shaped mine into a rectangle.
  11. This will make enough dough for a 9"/24cm pie dish, or rectangle tart tin.
  12. Cover with plastic wrap and chill in the fridge for atlas 20 minutes.
  13. Roll out the chilled dough, into a 12" circle for a round pie dish or into a rectangle for a rectangle tart pan.
  14. Once rolled and place into tart shell, allow the tart shell to chill or freeze overnight.
  15. To prebake the tart shell. preheat the oven to 425F/200C.
  16. Put a piece of parchment paper on top of chilled pie shell and pour in pie weights, beans or rice to blind bake.
  17. Place in the oven and bake for 20 minutes.
  18. Remove the shell from the oven and carefully remove the beans/rice/weights.
  19. Prick lightly with a fork all over.
  20. Place back in the oven for another 10-15 minutes, until golden brown.
  21. Take out of the oven and allow to cool a little.
  22. Use in the recipe as directed.
  23. Reduce oven temp to 375F.
  25. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form.
  26. Gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
  28. Preheat oven to 375F/190C
  29. Whisk egg yolks in medium size mixing bowl and set aside.
  30. In a medium saucepan, combine cornstarch, water, sugar, and salt.
  31. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil.
  32. Boil for 1 minute.
  33. Remove from heat and gradually, add hot mixture to egg yolks and whisk to temper the mixture.
  34. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for another minute.
  35. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
  36. Pour mixture into tart shell and top with meringue while filling is still hot.
  37. Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
  38. You can just spoon on the meringue or use a pastry bag, like I did, and drop little dollops.
  39. Either way tastes good, it's just aesthetics.
  40. Bake for 10 to 12 minutes or until meringue is golden.
  41. Remove from oven and cool on a wire rack.
  42. Make sure pie is cooled completely before slicing because the meringue will ooze everywhere if you don't!!
A yuzu does not yield much juice so I added some orange juice. The yuzu zest will more than over power the orange juice and the taste will be totally yuzu. If you're making a lemon meringue, please increase the sugar to 1⅓ cups of sugar. The yuzu orange juice doesn't need as much sugar.
High altitude bakers, don't whisk your meringue to stiff peaks. As soon as they can hold a fairly stiff peak, stop beating. Over beating meringues can flop our meringues here in the high altitudes.

Yuzu Meringue Tart

The yuzu tart has a lovely sweet tart flavour and tastes very much like a sour tangerine. I love citrus fruit so this was a treat for me. It was very addictive and I single handedly ate half of the tart. Hope you can find some yuzu to try this fruit in a great tart. The filling was incredibly fragrant and full of flavour making the whole tart just delicious.

Here’s to a healthy, happy, productive and prosperous New Year to all of us and once again, thank you all for your support and friendship over the past year.  Nazneen xx

  1. Hello, my friend, Nazneen! Sorry I have been MIA in the blog world for quite some time. So many things happening all at once. But anyway, happy new year! Hope 2015 bring lots of good things! Love the new look of your blog. Last time I visited, it looked a bit different! P.S, Love yuzu! So expensive to get here in Canada, though.
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  2. Happy New Year Nazneen! What an amazing and beautiful tart! I’ve yet to work with yuzu. I’ve never looked for it, so I’m not sure how difficult it would be to find. But I’m always looking to try new things! I’m intrigued by the Einkorn flour, too. That crust is beautifully golden! Hope you have a wonderfully healthy and happy new year! : )
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  3. Happy New Year! Wishing you good health and happiness in 2015! : )
    What a lovely, bright vibrant recipe to start the year with. I just got a kitchen blow torch and now I can try to make something like this. The tart looks delicious and the toasty meringue totally draws the eye to it and makes it so dramatic.
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  4. Wow I’ve never heard of them! Doesn’t that make me a bad foodie? These look delicious, we have a couple of whole foods here all at least an hour away from me, but next time I go I’ll look out for them. I found mangosteins in there once and danced I was so happy. This looks fantastic. What a fab idea!
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    • Hi Holly! I did the Same jog you did when I saw these 🙂 They are hard to find outside of China and Japan. I heard people do have yuzu trees in California and so they and available on occasion over there. I have a huge Asian market close to me and they’ve never had these there so I knew when I saw them at WF that these could be a one time thing! Hope you can find some, I know they are very seasonal.

  5. Oh my God, I am practically drooling here 🙂 … so lovely. I’ve seen this fruit in Sprouts here and I was thinking ” hmmm this looks strange”” hahahaha … ignorance my dear!!. Now I know exactly what to make with it.. waiting for more Yuzu recipes. Happy new year to you and to all your readers may this year bring joy, happiness, love,and peace to all of us. BTW I buy beef gelatin from Whole foods and sprouts, it is available at Amazon too.. just in case you wanted some. Thanks for the lovely recipe. Pinned.
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    • Thank you, Amira. You found these at Sprouts? I’ve never seen these at all until this year and only at Whole Foods. They are quite rare and hard to come by. I’m surprised your Sprouts had them. They are great though. If you like citrus then you’ll love these. There’s not much juice in them and you can’t really eat them but the zest is so fragrant that whatever you add it to, will just be incredibly aromatic. I loved them!

    • Thank you, John! Happy New Year to you as well. Hope you had a great holiday and enjoyed a few days off. I was surprised to find yuzu here myself so very excited when I got those babies home! Love trying new fruit!

  6. Happy New Year my friend! I remember seeing Yuzu on a cooking show and then looking it up but have never come across Yuzu anywhere in Sydney. Citrus and Meringue and pastry…I don’t think i have to say that this is beyond fabulous.
    Out New Year;’s and Eve are so busy that sometimes I wish for quieter days. I can see the opposite happening as the boys grow up from your post. Hope you have an amazing year. Sending you heaps of love and hugs.
    PS: I also love your new blog design.. Stylish and neat!
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    • Thank you, John! I’m hearing the same from everyone about finding yuzus in Sydney. I was very surprised to find yuzus here in my local health store. I have a very big Asian store close by and I’ve never seen them there so I was quite excited to find them at all! Thanks for stopping by!

  7. Happy New Year to you too! We had just returned from Florida on NY’s Eve, and so none of us were in the mood, or had the physical ability, to stay up until midnight. We were completely pooped, to say the least lol.
    Your tart sounds and looks fabulous! I’ve never come across this fruit, but it’s name does sound familiar.
    Loving the photos!
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  8. I’m so glad I stumbled upon your blog! You’ve got so many amazing recipes and pictures are gorgeous. Can’t wait to try this yuzu filling! And the meringue on top looks fantastic!

  9. I hadn’t heard of yuzu either Nazneen, thanks for introducing us to another citrus fruit! It sounds perfect for making curds and slices, seeing as it’s so tart and fragrant 🙂 Love the look of your pastry in particular, yum!
    Happy new year to you – time definitely moves quickly, I think that each year seems to fly by a little quicker. Such a nice ritual to sit back and reflect at the start of a new year. Praying that this year will be a wonderful one for you and your gorgeous family xxx
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  10. HNY Nazneen. What an excellent tart you’ve produced for us. I bought my sister some Yuzu juice last year, this pie would be the best place for it. Lemon meringue pies were everywhere when I was growing up. I never really loved them, but as I’ve grown up and started making my own, I appreciate really good ones. If I didn’t have a full Xmas cake to get stuck into, I might of thought about making one. Maybe next month.

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  11. I’d never heard of yuzu before we lived in Tokyo – it’s quite distinctive isn’t it? I have a yuzu wasabi mustard in the fridge and a yuzu ponzu sauce too. If it’s any consolation we left the restaurant early on NYE to come home and see in midnight on the balcony – we are two old fogeys too. Happy New Year Nazneen – gorgeous tart and mouthwatering photos as usual xx
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    • Thanks Charlie! Happy New Year to your lovely clan as well. Hope you can find some yuzus and try this tart, I think you’ll like it! It was really fragrant and flavourful. And quiet New Years is all I can handle these days.

  12. Absolutely lovely! Love the way you piped on the meringue! I have to check our Whole Foods for yuzu – I don’t often shop there mostly for convenience reasons. I wish it were on my way home. Luckily, Trader Joe is! If I can find some, I will try this tart! Happy new Year, Nazneen – to you all! xo, David
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    • You must live in the right area to get yuzu! I’ve heard many from Aussies saying they haven’t tried or cannot find yuzus. I thought your proximity to Asia would allow for plenty of yuzus around. Interesting! Yes, I think mostly all Eastern cultures like to celebrate with sweet stuff! I thinks that’s way better than diet recipes

  13. Woa – this is one delectable looking tart, Nazneen! What a treat to usher in the new year!
    You know, only after I had my daughter have I felt time go by so quick! Here’s hoping 2015 is wonderfulin every way for you and your family!

  14. I recently tried Einkorn flour, too. It’s hard to find in a package larger than 2 pounds, though. I can’t say definitively that I noticed a difference from “regular” flour.
    I should try it in a bread recipe, I think.
    Your tart is beautiful. I have never heard of yuzu. Since it’s so difficult to get exotic
    things here in the mountains I would just do lemon!
    I heard that there is now a Whole Foods in Silverthorne, or maybe it’s Frisco? That is still a long drive for us. We go to the one in Basalt from time to time.

    • Thank you Caterina. Einkorn doesn’t behave differently in baking but I think it’s benefits are internal. In trying to bake exclusively with Einkorn so I can see how it affects me. I hope it’s positive

  15. Have a BLESSED New Year Nazneen!!! Wish you all a beautiful, healthy and happy New Year!! Wish your whole family a lovely year ahead.
    Nazneen, your pictures are stunning. THat first image is gorge, tart looks yum and amazing.
    About kids growing up too fast, I hear you lady. I’ve been in a crummy mood the last month too thinking about my teen leaving me for college in few years. Well, we all have to get prepared my darling.
    Pinning this.
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