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Mini Lemon Tart with Lilac Meringue

Mini Lemon Tart with Lilac Meringue for a Spring Delight

Delightful Mini Lemon Tarts with Lilac Meringue combine zesty lemon curd and sweet lilac meringue, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: Spring
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shells
  • 1 cup All-Purpose Flour Consider gluten-free baking mix for a gluten-free version.
  • 2 tablespoons Powdered Sugar Adds sweetness and fine texture to tart shells.
  • 1/2 cup Unsalted Butter Must be cold for the ideal texture.
  • 1 large Egg Yolk Enriches the tart dough.
  • 2-3 tablespoons Ice Water Helps bind the tart dough together.
For the Lemon Curd
  • 1/2 cup Lemon Juice Freshly squeezed is highly recommended.
  • 1 tablespoon Lemon Zest Enhances the citrusy aroma.
  • 1/2 cup Granulated Sugar Provides sweetness to balance the tartness.
  • 3 large Eggs Whisk until fully combined.
  • 1 tablespoon Butter Ensure it is whisked until smooth.
For the Lilac Meringue
  • 3 large Egg Whites Whip until stiff peaks form.
  • 1/4 teaspoon Cream of Tartar Helps stabilize the meringue.
  • 1/2 cup Granulated Sugar (for meringue) Balances sweetness.
  • 1 teaspoon Vanilla Extract Adds flavor to the meringue.
  • 1 drop Violet Food Coloring Gives meringue a lilac hue.

Equipment

  • Food Processor
  • Saucepan
  • Mixing Bowl
  • whisk
  • piping bag
  • kitchen torch

Method
 

Step-by-Step Instructions
  1. Make the Tart Shells: Combine all-purpose flour and powdered sugar in a food processor. Cut in cold unsalted butter until resembling fine crumbs. Add egg yolk and enough ice water to form a smooth dough. Chill for 30 minutes.
  2. Preheat Oven: Preheat oven to 350°F (175°C). Roll out the dough, press into mini tart pans, prick bottoms, line with parchment and fill with weights. Bake for 10-12 minutes until golden. Cool completely.
  3. Prepare the Lemon Curd: In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium heat, stirring for 8-10 minutes until thickened. Stir in butter until smooth. Pour into cooled shells and chill for 1 hour.
  4. Make the Lilac Meringue: In a heatproof bowl over simmering water, mix egg whites, sugar, and cream of tartar, whisking until warm (3-5 min). Beat on high until stiff peaks form. Fold in vanilla and food coloring.
  5. Pipe the Meringue: Pipe the lilac meringue over the tarts in swirls, creating visual charm with peaks.
  6. Toast and Garnish: Lightly toast meringue tips with a kitchen torch until golden. Garnish with edible lilac petals or dried lavender if desired.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 50mgPotassium: 50mgSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Prepare tart shells and lemon curd in advance. Add meringue just before serving for best texture.

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