Mini Lemon Tart with Lilac Meringue Recipe
Mini Lemon Tart with Lilac Meringue is a delightful dessert combining a crisp tart shell filled with tangy lemon curd and topped with a delicate lilac-colored meringue. The tart shells are baked to a golden perfection, the lemon curd is cooked on the stovetop until silky and thick, and the meringue is gently warmed and whipped before being piped and toasted to add a subtle floral finish with edible lilac petals.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 mini lemon tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
Lemon Curd
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cubed
Lilac Meringue
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- A few drops of violet food coloring or a mix of red and blue
- Optional: edible lilac flowers for garnish
Instructions
- Make the Tart Shells: In a food processor, pulse together the flour and powdered sugar. Add the cold, cubed butter and pulse until the mixture is crumbly. Add the egg yolk and 1 to 2 tablespoons of cold water; pulse until the dough just comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it evenly into mini tart pans. Prick the bases with a fork, line each shell with parchment paper and fill with pie weights. Bake for 10 to 12 minutes until the edges are golden. Remove from oven and let cool completely.
- Prepare the Lemon Curd: In a saucepan, whisk together the fresh lemon juice, lemon zest, sugar, and eggs. Cook the mixture over medium heat, stirring constantly to prevent curdling, until it thickens and coats the back of a spoon, about 8 to 10 minutes. Remove the pan from the heat and whisk in the cubed butter until fully incorporated and smooth. Allow the lemon curd to cool slightly, then pour it into the cooled tart shells. Chill the filled tarts in the refrigerator for at least 1 hour to let the curd set.
- Make the Lilac Meringue: Place a heatproof bowl over a saucepan of simmering water (double boiler). Add the egg whites, sugar, and cream of tartar to the bowl. Whisk continuously until the sugar is completely dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until stiff peaks form, about 5 to 7 minutes. Add the vanilla extract and a few drops of violet food coloring to achieve a soft lilac hue. Using a piping bag fitted with a star tip, pipe the meringue onto the chilled lemon tarts in decorative swirls.
- Toast and Garnish: Using a kitchen torch, carefully toast the tips of the meringue until lightly browned and caramelized. Garnish each tart with edible lilac flowers or dried lavender petals to add a beautiful, fragrant finish. Serve immediately or keep chilled until ready to serve.
Notes
- Ensure the butter for the tart shell is very cold to achieve a flaky texture.
- Stir the lemon curd constantly when cooking to prevent scrambling the eggs.
- Be careful not to overheat the egg whites during meringue preparation to avoid cooking them.
- The kitchen torch adds a lovely texture and flavor to the meringue but can be omitted if unavailable.
- Edible lilac flowers add a beautiful visual touch but are optional.
- Chilling the tart shells before baking helps them maintain their shape during baking.
Keywords: mini lemon tart, lemon curd tart, lilac meringue, lemon dessert, tart recipe, floral meringue dessert, spring desserts, edible flowers dessert
