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. This elegant spring treat combines tangy lemon curd with a delicate, pastel-colored meringue, perfect for impressing guests or enjoying a special occasion at home.

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

1. Step 1: Make the tart shells by pulsing the flour and powdered sugar in a food processor. Add the cold butter and pulse until crumbly. Then add the egg yolk and cold water, pulsing just until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. 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 or until golden. Let cool completely.
3. Step 3: Prepare the lemon curd by whisking 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 cubed butter until smooth. Let cool slightly.
4. Step 4: Pour the lemon curd into the cooled tart shells and chill for 1 hour to set.
5. Step 5: Make the lilac meringue by whisking egg whites, sugar, and cream of tartar 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.
6. Step 6: Add vanilla extract and violet food coloring to achieve a soft lilac color. Pipe the meringue onto the chilled lemon tarts using a star tip.
7. Step 7: Lightly toast the meringue tips with a kitchen torch. Garnish with edible lilac petals or dried lavender for a stunning finish.

Tips & Variations

• Use mini gold tart liners for an elegant presentation perfect for brunch tables.
• Pair these tarts with lavender lemonade or floral-infused tea to complement the flavors.
• For a natural violet color, try using butterfly pea powder or elderberry juice instead of artificial food coloring.
• If you don’t have a kitchen torch, briefly place the tarts under a broiler to toast the meringue, watching carefully to prevent burning.

Storage

Store the tarts in an airtight container in the refrigerator for up to 2 days. The meringue is best eaten fresh, as it may weep or become sticky after longer storage. To refresh before serving, let them come to room temperature for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, tart shells can be baked a day in advance and stored in an airtight container at room temperature to keep them crisp.

What can I use if I don’t have cream of tartar for the meringue?

You can substitute cream of tartar with a few drops of lemon juice or white vinegar to help stabilize the egg whites and achieve stiff peaks.

Mini Lemon Tart with Lilac Meringue Recipe

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★★★★★

4.7 from 110 reviews

This Mini Lemon Tart with Lilac Meringue is a stunning spring dessert that combines a buttery tart shell, tangy lemon curd, and delicate lilac-tinted meringue. Perfect for elegant gatherings or afternoon tea, this treat captivates with its vibrant colors and luscious flavors.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 mini tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

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

1. 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 looks crumbly. Add the egg yolk and 1 to 2 tablespoons of cold water, pulsing gently until the dough just comes together. Wrap the dough in plastic 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 fill with pie weights. Bake for 10 to 12 minutes until golden brown. Remove and let cool completely.
2. 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 to prevent curdling, until the mixture thickens, about 8 to 10 minutes. Remove from heat and whisk in the cubed butter until smooth and glossy. Allow the lemon curd to cool slightly, then pour it into the cooled tart shells. Place in the refrigerator and chill for 1 hour to set properly.
3. Make the Lilac Meringue: In a heatproof bowl set over a saucepan of simmering water, whisk together the egg whites, sugar, and cream of tartar until the sugar dissolves completely and the mixture is warm to the touch. Remove from heat and use an electric mixer to beat until stiff peaks form, about 5 to 7 minutes. Gently fold in the vanilla extract and add drops of violet food coloring to create a soft lilac color. Transfer the meringue to a piping bag fitted with a star tip and pipe decorative swirls onto the chilled lemon tarts.
4. Toast and Garnish: Use a kitchen torch to lightly toast the tips of the meringue until they are golden brown and slightly crisp. Garnish each tart with edible lilac flowers or dried lavender petals to add an elegant floral touch that complements the flavors.

Notes

• Use mini gold tart liners for an elegant presentation at brunch or special occasions.
• Pair these tarts with lavender lemonade or a floral-infused tea to enhance the delicate flavors.
• Serve on pastel-colored platters to highlight the beautiful lilac meringue topping.

Keywords: mini lemon tart, lilac meringue, spring dessert, lemon curd tart, elegant tart recipe, floral dessert, French dessert, party dessert