Print

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/mini-lemon-tart-with-lilac-meringue-recipe/