Sophie Michell served up a delicious blood orange meringue tart on Sunday Brunch.
The ingredients: 1 blind baked, deep shortcrust pastry case.
For the filling: 375ml of blood orange juice, plus 1 tablespoon of zest (usually about 4 to 5 blood oranges), Juice of one lemon, Juice and zest of one grapefruit, 75ml Campari, ½ cup caster sugar, 6 eggs and 150ml double cream.
For the meringue: 4 egg whites, 200g white sugar, 100ml water and 1 blood orange, peeled and cut into very thin slices.
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