Description
This Mini Lemon Tart with Lilac Meringue is a stunning spring dessert combining a buttery tart shell, tangy lemon curd, and delicately toasted lilac-colored meringue. Perfect for elegant gatherings or teatime treats, this recipe balances sweet and tart flavors with a floral twist, finished with edible lilac flowers for a beautiful presentation.
Ingredients
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 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 becomes crumbly. Add the egg yolk and 1 to 2 tablespoons of cold water, pulsing until the dough just comes together. Wrap the dough and chill in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C). Roll out the dough and press into mini tart pans. Prick the base with a fork, line with parchment paper, and add pie weights. Bake for 10 to 12 minutes or until the crust is golden. Allow to cool completely.
- Prepare the Lemon Curd: In a medium saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs. 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 and glossy. Let the curd cool slightly before pouring it into the cooled tart shells. Chill the filled tarts in the refrigerator for 1 hour to allow the curd to set.
- Make the Lilac Meringue: In a heatproof bowl set over a saucepan of simmering water, whisk together the egg whites, granulated sugar, and cream of tartar until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat the mixture with an electric mixer until stiff peaks form, about 5 to 7 minutes. Gently fold in the vanilla extract and a few drops of violet food coloring to create a soft lilac hue.
- Toast and Garnish: Pipe the lilac meringue onto the chilled lemon tarts using a star piping tip. Use a kitchen torch to lightly toast the tips of the meringue for a beautiful golden finish. Garnish with edible lilac petals or dried lavender flowers for an elegant presentation.
Notes
- Use mini gold tart liners for an elegant brunch table presentation.
- Pair these tarts with lavender lemonade or floral-infused tea to complement the flavors.
- Serve on pastel-colored platters to highlight the delicate lilac meringue topping.
- Ensure tart shells are completely cooled before filling to prevent sogginess.
- Be cautious not to overcook the lemon curd to avoid curdling.
