Mini Lemon Tart with Lilac Meringue Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
