Description
Delight in spring with these exquisite Mini Lemon Tarts topped with delicate lilac meringue, combining a crisp tart shell, tangy lemon curd, and fluffy, lightly toasted lilac-hued meringue for a visually stunning and delicious dessert perfect for special occasions.
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 flour and powdered sugar together. Add cold cubed butter and pulse until the mixture becomes crumbly. Add the egg yolk and 1 to 2 tablespoons of cold water, pulsing just until the dough begins to come together. Wrap the dough in plastic wrap and chill 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 of each tart with a fork, then line with parchment paper and pie weights. Bake for 10–12 minutes until golden brown. Remove from oven and let cool completely.
- Prepare the Lemon Curd: In a medium saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, and whole eggs. Cook the mixture over medium heat, stirring constantly to prevent scrambling, until it thickens and coats the back of a spoon, about 8–10 minutes. Remove from heat and immediately whisk in the cubed unsalted butter until smooth and glossy. Allow the lemon curd to cool slightly. Pour the curd evenly into the cooled tart shells. Chill in the refrigerator for 1 hour to allow the curd to fully set.
- Make the Lilac Meringue: Fill a saucepan with about an inch of simmering water and set a heatproof bowl over it, ensuring the bottom of the bowl does not touch the water. Add egg whites, granulated sugar, and cream of tartar to the bowl. Whisk continuously over the simmering water until the mixture is warm and sugar dissolves completely. Remove from heat and beat with an electric mixer on high speed until stiff peaks form, about 5–7 minutes. Add vanilla extract and a few drops of violet food coloring or a mix of red and blue to achieve 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.
- Toast and Garnish: Using a kitchen torch, gently toast the tips of the piped meringue to add color and a slight caramelized flavor. Garnish the tarts with edible lilac petals or dried lavender flowers for an elegant and fragrant finish.
Notes
- Use mini gold tart liners to add an elegant touch for brunch or special occasions.
- Pair these tarts with lavender lemonade or floral-infused teas for a refreshing complementary beverage.
- Serve the desserts on pastel-colored platters to highlight and complement the lilac meringue topping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: mini lemon tart, lilac meringue, spring dessert, lemon curd tart, elegant tart recipe, floral dessert
