One of the most beautiful ways to showcase the glorious blood orange, is to make a curd. You can use the curd to fill a pie or tart, spread it between two cookies, sandwich it between cake layers, swirl it into ice cream, stuff it into donuts or cupcakes…. you get the idea. Curd is glorious and versatile.
The juice and zest of about a dozen blood oranges are packed into this dessert. Start by reducing 2 cups of juice in half. You want the tart to pack an orange punch! The curd can chill while you make the crust. 
For the meringue topping I looked to Stella Parks for advice. Her swiss meringue is foolproof. It whips up into a perfectly light, yet stable topping.
You could, of course, blanket the entire top with meringue, but I didn’t want to cover all that gorgeous orange curd, so I left some spots bare.
Leave the meringue snowy white or torch it for toasted goodness.
Click here to print recipe for Blood Orange Meringue Tart.
You need lots of onion and fresh herbs for flavour and freshness. I like the combo of cilantro and parsley, but feel free to just use parsley if you are cilantro averse. The problem is that all this moisture makes them fall apart. Flour is a commonly used binding agent, to help hold the falafel together. However, flour alone as a binding agent leads to dense falafel. The genius folks at Cook’s Illustrated borrowed an Asian bread-baking technique called tangzhong. It involves mixing flour with water and then cooking it briefly in the microwave until it forms a paste.
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