Mini Lemon Tart with Lilac Meringue Recipe

Introduction

These Mini Lemon Tarts with Lilac Meringue are a charming and delicious dessert perfect for any occasion. The tangy lemon filling pairs beautifully with the light, fluffy meringue tinted a delicate lilac hue. They’re as lovely to look at as they are to enjoy.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/4 cup lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 3 large egg whites
• 1/2 cup granulated sugar (for meringue)
• A few drops lilac food coloring (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. Step 1: In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk and enough cold water to form a dough.
2. Step 2: Roll out the dough on a lightly floured surface and cut into circles to fit mini tart pans. Prick the bases with a fork and chill them in the refrigerator for 30 minutes.
3. Step 3: Preheat the oven to 350°F (175°C). Bake the tart shells for 15-20 minutes or until golden brown. Remove and let them cool completely.
4. Step 4: For the lemon filling, whisk together lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and allow to cool slightly.
5. Step 5: Pour the lemon filling into the cooled tart shells.
6. Step 6: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the 1/2 cup granulated sugar, continuing to beat until stiff peaks form. If using, gently fold in lilac food coloring to tint the meringue.
7. Step 7: Pipe or spoon the lilac meringue over the lemon filling in each tart. Lightly brown the meringue using a kitchen torch or by placing the tarts under a broiler for a few minutes, watching closely to prevent burning.
8. Step 8: Garnish with fresh mint leaves if desired and serve immediately.

Tips & Variations

• For a crisper tart shell, blind bake with pie weights or dried beans to prevent puffing.
• If lilac food coloring isn’t available, try other pastel colors or skip coloring for a classic look.
• Use fresh lemon juice and zest for the brightest flavor.
• To make the meringue extra stable, add a pinch of cream of tartar when beating the egg whites.
• Try garnishing with edible flowers for an elegant touch.

Storage

Store assembled tarts in the refrigerator for up to 2 days to keep the meringue fresh. Avoid storing at room temperature as the lemon filling is perishable. Reheat gently under a broiler for a few seconds if meringue loses its crispness, but serve immediately afterward for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart shells in advance?

Yes, you can bake the tart shells a day ahead and store them in an airtight container at room temperature. Fill and top with meringue just before serving for the freshest result.

What if I don’t have a kitchen torch?

You can achieve a similar effect by placing the assembled tarts under a broiler for 1-2 minutes. Watch carefully to avoid burning the meringue.

Mini Lemon Tart with Lilac Meringue Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

These Mini Lemon Tarts with Lilac Meringue are a delightful dessert featuring a crisp buttery tart shell filled with tangy lemon curd and topped with a beautifully tinted, toasted lilac meringue. Perfect for special occasions or a fancy treat, they combine bright citrus flavors with a light, fluffy finish and a hint of floral color.

• Author: Amaya
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 mini tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Shell

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• Cold water (as needed, approximate 1-2 tablespoons)

Lemon Filling

• 1/4 cup lemon juice (freshly squeezed)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

Lilac Meringue

• 3 large egg whites
• 1/2 cup granulated sugar
• A few drops lilac food coloring (optional)

Garnish

• Fresh mint leaves (optional)

Instructions

1. Prepare the Tart Shell: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the egg yolk and add enough cold water, one tablespoon at a time, to bring the dough together. Roll out the dough on a lightly floured surface and cut into circles sized to fit your mini tart pans. Prick the bases with a fork to prevent bubbling, then chill the tart shells in the refrigerator for 30 minutes.
2. Bake the Tart Shells: Preheat your oven to 350°F (175°C). Place the tart shells on a baking sheet and bake for 15-20 minutes or until golden brown. Remove from oven and allow them to cool completely before filling.
3. Make the Lemon Filling: In a medium saucepan, whisk together lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency. Remove from heat and allow to cool slightly before pouring the filling into the cooled tart shells.
4. Prepare the Meringue: Using a clean bowl and beaters, whisk the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form and the meringue is glossy. If desired, gently fold in a few drops of lilac food coloring to tint the meringue.
5. Pipe the Meringue: Spoon or pipe the lilac meringue over the lemon filling in each tart. Use a kitchen torch to lightly brown the meringue or place the tarts under a broiler for a few minutes, carefully watching to prevent burning.
6. Serve: Garnish each tart with fresh mint leaves if you like. Serve these mini lemon tarts chilled or at room temperature for a refreshing, elegant dessert.

Notes

• Chilling the tart dough before baking helps to prevent shrinkage and keeps the crust flaky.
• Be cautious while browning the meringue under the broiler as it can burn quickly; keep a close eye.
• You can substitute the lilac food coloring for another color to customize the look to your preference.
• Use fresh lemon juice for the best bright and natural citrus flavor.
• If you don’t have a kitchen torch or broiler, the meringue can be left plain or served without toasting.

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