Orange Curd Skillet Tart with Meringue Kisses

A tangy, orange and lime curd filling is complemented by airy meringues and crunchy coconut in this refreshing skillet tart, reminiscent of a slightly sweeter version of lemon meringue pie. The all-butter crust has crushed coconut flakes mixed in and emerges crisp and nutty when cooked in our cast iron Signature Skillet. For a firm filling and clean slices, prepare the curd the day before you plan to serve the tart.

Orange Lime Curd

6 egg yolks

1/2 cup granulated sugar

1 2/3 cups orange, passionfruit, mango juice

3 tablespoons unsalted butter

1 lime, zested and juiced

1/4 cup cornstarch

Skillet Tart

1 1/2 cups all purpose flour

1/2 cup unsweetened shredded coconut

7 tablespoons unsalted butter

1 tablespoon powdered sugar

2-3 tablespoons water

2 egg whites

1/2 cup granulated sugar

1/4 cup coconut flakes

1 lime, zested

For the curd:

Place the egg yolks, sugar, juice, butter, lime zest, lime juice and cornstarch in a saucepan set over low heat. Whisk until thickened, about 8-10 minutes, without letting the mixture boil or stick to the base of the pan.  Place the thickened curd into a mixing bowl and cover tightly with plastic wrap. Place in the fridge to cool completely, at least 4 hours but ideally overnight.

For the tart:

Preheat oven to 390°F. Place the flour, shredded coconut, butter and powdered sugar in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is the texture of fine breadcrumbs.  Add 2 tablespoons of water to the mixture and pulse, adding the remaining tablespoon of water if needed to bring the dough together. Remove the dough from the food processor and press into a disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.

Roll the dough out on a floured surface and transfer to an enameled cast iron skillet. Line the skillet, allowing the dough to slightly overhang on the sides to ensure that it doesn’t shrink too much when it bakes.  Pierce the dough several times with a fork, then line with parchment paper and fill with pie weights.

Bake in preheated oven for 10 minutes, then remove the pie weights and parchment. Bake for 8 minutes more until light golden-brown, then remove from the oven and let cool slightly. Pour the chilled curd into the tart crust.

Place the egg whites in a very clean metal mixing bowl. Whisk until soft peaks form. Slowly add the sugar, 1 tablespoon at a time, whisking until firm, glossy peaks form.  Spoon the meringue into a piping bag fitted with a round piping tip. Pipe meringue kisses on top of the filling then sprinkle with the 1/4 cup coconut flakes. Return skillet to the oven and bake for 15 minutes longer.

Remove the tart from the oven and sprinkle with the lime zest.  Let cool completely before slicing.