Mini Lemon Tart with Lilac Meringue Recipe

Introduction

Mini Lemon Tarts with Lilac Meringue are a delightful blend of tangy citrus and sweet, fluffy topping. These individual-sized treats combine a crisp tart shell, smooth lemon curd, and a beautifully tinted meringue crowned with edible flowers.

Ingredients

• 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
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 3/4 cup granulated sugar (for lemon curd)
• 3 large eggs
• 6 tbsp unsalted butter, cubed (for lemon curd)
• 3 large egg whites
• 3/4 cup granulated sugar (for meringue)
• 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

1. Step 1: In a food processor, pulse flour and powdered sugar together. Add the cold cubed butter and pulse until the mixture becomes crumbly. Add the egg yolk and 1 to 2 tablespoons of cold water, pulsing until the dough just comes together. Wrap the dough in plastic wrap and chill it for 30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it into mini tart pans. Prick the base with a fork, line each tart shell with parchment paper, and fill with pie weights. Bake for 10 to 12 minutes until golden. Allow to cool completely.
3. Step 3: For the lemon curd, whisk together lemon juice, lemon zest, sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens, about 8 to 10 minutes. Remove from heat and whisk in the cubed butter until smooth. Let cool slightly before pouring into the cooled tart shells. Chill the filled tarts for 1 hour to set.
4. Step 4: To make the lilac meringue, place egg whites, sugar, and cream of tartar in a heatproof bowl over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the mixture is warm. Remove from heat and beat with an electric mixer until stiff peaks form, about 5 to 7 minutes. Add vanilla extract and a few drops of violet food coloring to achieve a soft lilac shade.
5. Step 5: Pipe the lilac meringue onto the chilled lemon tarts using a star tip. Use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for an elegant finish.

Tips & Variations

• Use cold butter and minimal water to ensure a tender, flaky tart crust.
• For a natural violet color, try using butterfly pea flower powder instead of food coloring.
• Substitute edible lavender for lilac petals if unavailable, or sprinkle with finely chopped candied lemon peel for extra flavor.
• If you don’t have mini tart pans, use a muffin tin lined with parchment to help shape the shells.

Storage

Store the assembled lemon tarts in an airtight container in the refrigerator for up to 3 days. For best results, add the meringue topping just before serving to keep it light and fluffy. Reheat slightly under a kitchen torch if the meringue loses its toast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, tart shells can be baked and stored in an airtight container at room temperature for up to 2 days before filling.

What can I do if I don’t have a kitchen torch?

You can place the meringue-topped tarts under a broiler on low for a very short time to achieve a light toast. Watch closely to prevent burning.

Mini Lemon Tart with Lilac Meringue Recipe

Print Recipe

★★★★★

5 from 737 reviews

Delight in these elegant Mini Lemon Tarts with Lilac Meringue, featuring a buttery tart shell filled with tangy homemade lemon curd and topped with a soft lilac-hued meringue. Finished with a delicate torch-toasted meringue and optional edible lilac flowers, these tarts make a stunning, flavorful dessert perfect for special occasions or tea time.

• Author: Logan
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 mini lemon tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the 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

For the 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 violet food coloring or a mix of red and blue
• Optional: edible lilac flowers for garnish

Instructions

1. Make the Tart Shells: In a food processor, pulse the all-purpose flour and powdered sugar until combined. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 to 2 tablespoons of cold water, pulsing just until the dough begins to come together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C). Roll out the chilled dough to fit mini tart pans, pressing it evenly across the base and sides. Prick the base with a fork to prevent puffing, then line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 to 12 minutes or until the shells turn golden brown. Remove from oven and let cool completely.
2. Prepare the Lemon Curd: In a medium saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, and eggs until well blended. Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent curdling, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove the pan from heat and whisk in cubed unsalted butter until the curd is smooth and glossy. Allow the lemon curd to cool slightly before pouring it into the cooled tart shells. Refrigerate for at least 1 hour to set the filling.
3. Make the Lilac Meringue: Set a heatproof bowl over a saucepan of simmering water (double boiler). Add the egg whites, granulated sugar, and cream of tartar to the bowl. Whisk continuously until the sugar dissolves and the mixture is warm to the touch. Remove the bowl from the heat and transfer the mixture to a stand or hand mixer. Beat on high speed until stiff, glossy peaks form, about 5 to 7 minutes. Gently fold in the vanilla extract and a few drops of violet food coloring to achieve a soft lilac shade. Using a piping bag fitted with a star tip, pipe the meringue onto the chilled lemon tarts in decorative swirls or peaks.
4. Toast and Garnish: Using a kitchen torch, carefully toast the tips of the piped meringue until they develop a light golden brown color. Garnish each tart with edible lilac petals or dried lavender flowers for a beautiful and fragrant finishing touch. Serve immediately or keep refrigerated until ready to enjoy.

Notes

• Ensure the butter for the tart shells is very cold to achieve a flaky texture.
• Stir the lemon curd constantly while cooking to avoid scrambling the eggs.
• If you don’t have violet food coloring, mix a tiny amount of red and blue until a soft lilac tint is achieved.
• The torch is used to add color and texture to the meringue; if unavailable, you can briefly broil the meringue but watch carefully to prevent burning.
• Edible lilac flowers add visual appeal but can be omitted if unavailable.

Keywords: mini lemon tart, lemon curd tart, meringue tart recipe, lilac meringue dessert, lemon tartlet, elegant dessert recipe