Hibiscus Lemon Tart Recipe
Graham cracker crust topped with a hibiscus lemon curd; finished with bruleed meringue.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Hibiscus Lemon Curd
Meringue
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture into the bottom and up the sides of a 9-inch tart pan. Ensure it's compact and even. Bake in the preheated oven for 10 minutes or until lightly golden. Remove and cool completely.
Hibiscus Lemon Curd
- 3
Prepare the Hibiscus Infusion
In a small saucepan, bring 1 cup of water to a boil. Add the dried hibiscus flowers and remove from heat. Let steep for about 15 minutes, then strain the liquid into a bowl and discard the flowers.
- 4
Cook the Curd
In another saucepan, combine the hibiscus infusion, lemon juice, lemon zest, and sugar. Heat over medium-low until the sugar dissolves.
- 5
- 6
Finish the Curd
Remove from heat and stir in the butter until completely melted and combined. Pour the curd into the cooled crust and spread it evenly. Refrigerate for at least 2 hours until set.
Meringue
- 7
- 8
Top the Tart
Spread the meringue over the cooled hibiscus lemon curd, making decorative peaks with a spatula.
- 9
Brulee the Meringue
Using a kitchen torch, carefully brulee the meringue until golden brown. If you don’t have a torch, you can broil it in the oven for a couple of minutes, watching it closely to prevent burning.