G&T meringue tart

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(1 ratings)

Prep: 30 mins Cook: 35 mins Plus 3½ hrs chilling

More effort

Serves 10

Re-create the bitter tang of a gin and tonic in this meringue tart. The combination of the zingy grapefruit with smooth, light meringue is the perfect pairing

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal565
  • fat27g
  • saturates16g
  • carbs70g
  • sugars47g
  • fibre1g
  • protein5g
  • salt0.6g
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    For the base

    • 225g plain flour, plus extra for dusting
    • 3 tbsp icing sugar
    • 150g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk

    For the filling

    • 2 pink grapefuit, zested and juiced
    • 2 large lemons, zested and juiced



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 4 juniper berries, crushed
    • 2 eggs, plus 2 yolks



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 225g caster sugar
    • 75ml gin



      Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

    • 2 tbsp cornflour

    For the meringue topping

    • 3 egg whites
    • 175g caster sugar


    1. Tip the flour into a bowl with the icing sugar and a good pinch of salt. Add the butter and rub in using your fingers until they resemble fine breadcrumbs. Mix the egg yolk with 1 tbsp cold water, drizzle over the flour and butter, then mix and knead briefly. Shape into a disc, wrap in cling film and chill for 30 mins.

    2. On a floured surface, roll out the pastry until big enough to line a deep 20cm cake or tart tin, preferably one with a removable base. Drape the pastry over the tin and press it into the corners, trim the excess with some scissors but leave a 1cm overhang as the pastry will shrink while cooking. Line with a piece of scrunched-up baking parchment (to make it more pliable) and fill with baking beans or rice. Chill the tart case for 10 mins while you heat the oven to 180C/160C fan/gas 4.

    3. Bake the pastry case for 20 mins. Remove the parchment and beans and return to the oven for another 5 mins, or until biscuit brown. Leave to cool. Now make the filling. Put the grapefruit, lemon zest and juice and the juniper berries in a pan and warm through for a few mins to help infuse the juniper flavour. In a bowl, whisk the egg, sugar and cornflour until creamy. Add the gin and mix again.

    4. Strain the warm juice over the egg mixture, mix, then strain back into the saucepan. Set over a low heat, stirring continuously with a spatula until the mixture thickens enough to part for a second or two when stirred. Make sure you get into the corners of the pan so none of the mixture overheats and splits. Remove from the heat and mix in the butter until it has melted and the curd is smooth. Pour into the tart case, then chill for at least 3 hrs.

    5. To make the meringue, put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a large heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn’t touch the hot water and whisk until thick – this should take about 5 mins. Remove from the heat and continue whisking for 3 mins until cooled slightly and really stiff.

    6. Remove the tart from the tin. Pile the meringue on top, swirling it to create peaks and troughs. Serve as it is or use a blowtorch or grill to scorch the tips of the meringue, if you like. Leftovers will keep for up to three days.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    29th Apr, 2018
    No butter noted in ingredients for pastry, but butter is listed for filling! Presume this is correct amount for pastry?
    Ivana Antunović's picture
    Ivana Antunović
    19th Jan, 2019
    There is no butter listed in the ingredients for the filling but in the method there is a sentence: "Remove from the heat and mix in the butter until it has melted and the curd is smooth. " So, does butter goes in the filling or not? If yes how much?
    Frantic Flapjack
    29th Apr, 2018
    Hi Katie, It says 150g butter at the end of the 'filling' list of ingredients but butter isn't mentioned in the method for the filling so I'm guessing they've put 150g butter in the wrong place. It should have been at the end of the 'base' list of ingredients. Hope this helps.
    goodfoodteam's picture
    30th Apr, 2018
    Thank you for pointing this out. We have adjusted the ingredients list accordingly.
    Viv Randles's picture
    Viv Randles
    29th Apr, 2018
    What would you suggest as an alternative to the gin, please? I love the sound of the rest of the recipe, but need to make it alcohol-free.
    goodfoodteam's picture
    30th Apr, 2018
    Thank you for your question. We haven't tested this recipe using an alternative so cannot give advice based on that. However, there are now non-alcoholic gin alternatives which could work well, such as Seedlip, which is available online or from independent off licenses.
    Katie Maher's picture
    Katie Maher
    25th Apr, 2018
    There is no butter amount in the pastry ingredient list. How much butter should I use?
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