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Mini Lemon Tart with Lilac Meringue

Delightfully easy mini lemon tarts topped with a soft lilac-hued meringue, embodying a perfect balance of tangy lemon curd and airy sweetness.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 tarts
Calories 220 kcal

Ingredients
  

For the tart crust

  • 1 1/4 cups all-purpose flour I often use King Arthur for consistency.
  • 1/4 cup powdered sugar For a lightly sweet shortcrust.
  • 1/2 cup unsalted butter, cold and cubed Don't skip chilling it.
  • 1 large egg yolk Binds the dough and adds richness.
  • 1–2 tbsp cold water Just enough for the dough to come together.

For the lemon curd

  • 1/2 cup fresh lemon juice About 2 lemons; fresh is non-negotiable.
  • 1 tbsp lemon zest Grate with a microplane right before using.
  • 3/4 cup granulated sugar (for curd) Balances the acidity.
  • 3 large eggs (for curd) Eggs make the curd silky.
  • 6 tbsp unsalted butter, cubed (for curd) Folded in for richness and shine.

For the Swiss meringue

  • 3 large egg whites Room temperature whips up loftier.
  • 3/4 cup granulated sugar (for meringue) Dissolved with gentle heat.
  • 1/4 tsp cream of tartar Stabilizes the meringue.
  • 1/2 tsp vanilla extract Softens the meringue sweetness.
  • a few drops violet food coloring For that pretty lilac tone.
  • optional edible lilac flowers For garnish.

Instructions
 

Make the tart dough

  • In a food processor, pulse flour and powdered sugar until combined.
  • Add cold, cubed unsalted butter and pulse until the mixture is crumbly.
  • Add egg yolk and cold water, pulsing just until the dough starts to clump together.
  • Turn the dough onto your counter, press it into a disk, wrap in plastic, and chill for 30 minutes.

Preheat oven and roll out dough

  • Preheat your oven to 350°F (175°C).
  • Roll the dough to about 1/8-inch thickness, cut rounds or press into mini tart pans.
  • Prick the bases with a fork, line with parchment, and fill with pie weights or dried beans.
  • Bake for 10–12 minutes or until edges are golden. Let shells cool completely.

Make the lemon curd

  • In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until smooth.
  • Cook over medium heat, stirring constantly until thickened (~8–10 minutes).
  • Remove from heat and whisk in cubed butter until smooth. Let it cool slightly.
  • Spoon into cooled tart shells and chill for 1 hour.

Prepare Swiss meringue

  • In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until warm and sugar dissolves.
  • Remove from heat and beat with an electric mixer until stiff, glossy peaks form (~5–7 minutes).
  • Add vanilla extract and violet food coloring, mixing until soft lilac hue.

Pipe and garnish

  • Pipe the meringue onto tarts using a star tip.
  • Use a kitchen torch to lightly toast the meringue tips.
  • Garnish with edible lilac petals if available and serve.

Notes

Chill dough longer if sticky. Use fresh lemons for the best flavor.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 35mgFiber: 1gSugar: 15g
Keyword Easy Baking, lemon tart, Meringue, mini tarts, Spring Dessert
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