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
Scale
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
