Name: Mini Lemon Tart with Lilac Meringue Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 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; 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; 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

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 cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; pulse until dough just comes together. If needed, add another tablespoon water. Wrap dough and chill for 30 minutes.

Step 2: Preheat oven to 350°F (175°C). Roll out chilled dough and press into mini tart pans. Prick tart bases with a fork, line with parchment paper, and fill with pie weights. Bake for 10–12 minutes until golden. Remove weights and parchment, then let tart shells cool completely.

Step 3: For 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 cool slightly.

Step 4: Pour lemon curd into cooled tart shells. Chill in the refrigerator for 1 hour to set.

Step 5: To make lilac meringue, place egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until warm and sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 5–7 minutes.

Step 6: Add vanilla extract and a few drops of violet food coloring to the meringue to achieve a soft lilac hue. Pipe meringue onto chilled lemon tarts using a star tip.

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 at brunch or parties.

Pair these tarts with lavender lemonade or floral-infused tea for a complementary flavor experience.

If violet food coloring isn’t available, mix small amounts of red and blue food coloring to achieve a similar lilac shade.

For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend in the tart shells.

FAQs

Can I make the tart shells in advance?

Yes, you can bake the tart shells ahead of time and store them in an airtight container at room temperature for up to 2 days before filling.

What if I don’t have a kitchen torch to toast the meringue?

If you don’t have a kitchen torch, you can place the tarts under a broiler for 30 seconds to 1 minute. Watch closely to prevent burning, as the meringue can brown quickly.