Mini Lemon Tart with Lilac Meringue Recipe
Introduction
If you’re dreaming of a dessert that’s as beautiful as it is delicious, look no further than the mini lemon tart with lilac meringue. These charming treats feature buttery tart shells filled with tangy lemon curd and crowned with delicate lilac-colored meringue swirls. Perfect for spring brunches, tea parties, or any occasion that calls for elegance and a touch of whimsy.
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
- Step 1: In a food processor, pulse flour and powdered sugar. Add the cold butter and pulse until crumbly. Add the egg yolk and water; pulse until the dough just comes together. Wrap in plastic and chill for 30 minutes.
- Step 2: Preheat the 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 pie weights. Bake for 10–12 minutes until golden. Let cool completely.
- Step 3: To make the lemon curd, whisk lemon juice, zest, sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and whisk in butter until smooth. Let it cool slightly, then pour into tart shells. Chill for 1 hour to set.
- Step 4: For the lilac meringue, whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until warm and sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form (about 5–7 minutes). Add vanilla and violet food coloring for a soft lilac hue.
- Step 5: Pipe the meringue onto the chilled lemon tarts using a star tip.
- Step 6: Use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.
Tips & Variations
- Use mini gold tart liners for an elegant presentation.
- Pair with lavender lemonade or floral-infused tea to complement the flavors.
- For a rose variation, swap vanilla extract for rose water and use a soft pink tint instead of violet.
- Try a lime-lavender curd by using lime juice and adding a touch of culinary lavender for a herbal twist.
- Make a gluten-free shell using almond flour and gluten-free baking mix.
Storage
Store the mini tarts in an airtight container in the refrigerator. They are best enjoyed within 2 days. Add the meringue topping just before serving for the freshest texture. To reheat, allow them to come to room temperature briefly; avoid reheating once meringue is added.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ahead of time?
Yes, you can prepare the lemon curd and tart shells a day in advance. Add the meringue topping just before serving to maintain its texture.
Can I use store-bought tart shells?
Absolutely. Mini phyllo or shortbread shells from specialty stores work well if you’re short on time.
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Mini Lemon Tart with Lilac Meringue Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6–8 mini tarts 1x
Description
Mini Lemon Tart with Lilac Meringue features delicate buttery tart shells filled with vibrant tangy lemon curd and topped with light, toasted lilac-colored meringue swirls. This elegant spring dessert is inspired by traditional French pâtisserie and is perfect for brunches, tea parties, or any occasion that calls for a visually stunning and flavorful treat.
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 flour and powdered sugar. Add the cold butter and pulse until the mixture becomes crumbly. Incorporate the egg yolk and cold water, pulsing until the dough just comes together. Wrap the dough and chill it in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C). Roll out the dough and press it into mini tart pans. Prick the base with a fork, line with parchment paper, and place pie weights on top. Bake for 10–12 minutes until golden brown. Let cool completely.
- Prepare the Lemon Curd: In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens, about 8–10 minutes. Remove from heat and whisk in the cubed butter until smooth. Allow the curd to cool slightly, then pour it into the cooled tart shells. Chill in the refrigerator for 1 hour to set.
- Make the Lilac Meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl over a saucepan of simmering water. Whisk gently until warm and sugar is dissolved. Remove from heat and beat with an electric mixer until stiff peaks form, about 5–7 minutes. Add vanilla extract and a few drops of violet food coloring to achieve a soft lilac hue. Pipe the meringue onto the chilled lemon tarts using a star tip.
- Toast and Garnish: Use a kitchen torch to lightly toast the tips of the meringue until they are golden. Garnish each tart with edible lilac petals or dried lavender for a beautiful and fragrant finish.
Notes
- Use mini gold tart liners for an elegant presentation, especially for brunch tables.
- Pair these tarts with lavender lemonade or floral-infused teas for a complementary flavor experience.
- Serve on pastel-colored platters to highlight the delicate lilac meringue topping.
- The lemon curd and tart shells can be prepared a day ahead; add the meringue just before serving.
- For a natural lilac color, use butterfly pea flower extract or a mixture of beet juice and blueberry juice instead of food coloring.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: mini lemon tart, lilac meringue, spring dessert, lemon curd, French pastry, tart recipe, elegant dessert, tea party dessert
