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Mini Lemon Tart with Lilac Meringue

Delightful Mini Lemon Tart with Lilac Meringue for Spring

Enjoy the vibrant flavors of Mini Lemon Tart with Lilac Meringue, a perfect treat for spring gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shells
  • 1 cup all-purpose flour Use gluten-free flour blend for a gluten-free option.
  • 1/4 cup powdered sugar Adds sweetness and contributes to the crumbliness.
  • 1/2 cup cold butter Essential for a flaky texture.
  • 1 large egg yolk Acts as a binding agent.
  • 2 tbsp water
For the Lemon Curd
  • 1/2 cup fresh lemon juice Provides the key tangy flavor.
  • 1 tbsp lemon zest Enhances the lemon flavor profile.
  • 1/2 cup granulated sugar Sweetens the lemon curd.
  • 2 large eggs Thickens the curd.
  • 4 tbsp unsalted butter Adds richness.
For the Lilac Meringue
  • 2 large egg whites Forms the base.
  • 1/2 cup granulated sugar Stabilizes and sweetens.
  • 1/4 tsp cream of tartar Helps stabilize egg whites.
  • 1 tsp vanilla extract Adds flavor.
  • 1 drop violet food coloring Optional for color.
For Garnishing
  • 1/4 cup edible lilac petals For visual appeal.

Equipment

  • Food processor
  • Mixing Bowl
  • Saucepan
  • Stand Mixer
  • mini tart pans
  • kitchen torch

Method
 

Step-by-Step Instructions
  1. In a food processor, combine all-purpose flour and powdered sugar until well mixed.
  2. Add cold butter in chunks and pulse until the mixture resembles coarse crumbs.
  3. Incorporate egg yolk and just enough water to form a dough.
  4. Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C). Roll out the chilled dough to 1/8 inch thick.
  6. Place the dough into mini tart pans, pressing into the edges and pricking the bases.
  7. Line shells with parchment paper and fill with pie weights, bake for 10–12 minutes until golden.
  8. Cool completely before adding lemon curd.
  9. In a saucepan, whisk lemon juice, lemon zest, granulated sugar, and eggs over medium heat.
  10. Continuously stir until it thickens, about 8–10 minutes, then whisk in butter until smooth.
  11. Pour lemon curd into cooled tart shells and chill for at least 1 hour.
  12. Whisk egg whites, granulated sugar for meringue, and cream of tartar over simmering water until warm.
  13. Beat until stiff peaks form, then fold in vanilla extract and food coloring.
  14. Pipe lilac meringue onto the tarts and use a kitchen torch to lightly toast the tips.
  15. Garnish with edible lilac petals or a sprinkle of dried lavender.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 55mgPotassium: 50mgSugar: 14gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

These mini lemon tarts are best enjoyed fresh. Store in an airtight container in the fridge for up to two days.

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