why make this recipe
This mini lemon tart with lilac meringue looks and tastes like spring. It is bright, light, and pretty. The lemon curd is fresh and tangy. The soft lilac meringue adds a sweet, cloud-like top. Make this for a small party or a special treat.
introduction
This recipe makes small tart shells filled with lemon curd and topped with a pale lilac meringue. It is simple to follow and gives a fresh, pretty dessert. For more ideas for sweet treats, check out this collection of dessert recipes that pair well for spring menus.
how to make Mini Lemon Tart with Lilac Meringue
Follow the steps below. Work in order: make the crust, bake shells, make lemon curd, then the lilac meringue and torch it.
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
Directions :
- In a food processor, pulse flour and powdered sugar. Add the cold butter and pulse until crumbly. Add egg yolk and water; pulse until the dough just comes together. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and press into mini tart pans. Prick the base with a fork, line with parchment and pie weights. Bake for 10–12 minutes until golden. Let cool completely.
- In a saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and whisk in butter until smooth. Let it cool slightly, then pour into tart shells. Chill for 1 hour to set.
- In a heatproof bowl over a saucepan of 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 peaks form (about 5–7 minutes). Add vanilla and a drop of violet food coloring to achieve a soft lilac hue. Pipe onto chilled lemon tarts using a star tip.
- Use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.
how to serve Mini Lemon Tart with Lilac Meringue
Serve chilled or at cool room temperature. Place each tart on a small plate. Use the torch just before serving so the meringue keeps its color and light crisp on top. Add a few edible flowers for a pretty touch.
how to store Mini Lemon Tart with Lilac Meringue
Keep in the fridge for up to 2 days in an airtight container. Meringue will soften over time, so store in a single layer to avoid crushing. Do not freeze tarts with meringue; freeze only the tart shells or lemon curd in a sealed container.
tips to make Mini Lemon Tart with Lilac Meringue
- Keep butter and water cold when making crust.
- Don’t overcook lemon curd. Stop when it coats the spoon.
- Use a clean, dry bowl for egg whites to get stiff peaks.
- Heat the sugar and egg whites gently over simmering water so sugar melts.
- Pipe the meringue while the curd is cold so it holds shape.
variation (if any)
- Make a plain white meringue instead of lilac by skipping the food coloring.
- Add a thin layer of raspberry jam between curd and meringue for a fruity twist.
- Swap lemon for lime for a sharper citrus flavor.
FAQs
Q: Can I make the tart shells a day ahead?
A: Yes. Bake shells, cool, and store in an airtight container for one day.
Q: Can I use store-bought tart shells?
A: Yes. Use them to save time. Fill and chill, then top with meringue.
Q: What if my meringue weeps?
A: Weeping can happen if the curd is warm or the sugar did not dissolve. Cool the curd fully and make sure sugar is dissolved when heating whites.
Q: Can I make lemon curd in a double boiler instead?
A: Yes. A double boiler gives gentle heat and lowers the chance of curd curdling.
Q: Is it safe to torch meringue?
A: Yes, if you use a food-safe kitchen torch and move it quickly to toast the tips only.
Mini Lemon Tart with Lilac Meringue
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A bright and light spring dessert featuring tart lemon curd topped with sweet lilac meringue.
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
Instructions
- In a food processor, pulse flour and powdered sugar. Add the cold butter and pulse until crumbly. Add egg yolk and water; pulse until the dough just comes together. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and press into mini tart pans. Prick the base with a fork, line with parchment and pie weights. Bake for 10–12 minutes until golden. Let cool completely.
- In a saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and whisk in butter until smooth. Let it cool slightly, then pour into tart shells. Chill for 1 hour to set.
- In a heatproof bowl over a saucepan of 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 peaks form (about 5–7 minutes). Add vanilla and a drop of violet food coloring to achieve a soft lilac hue. Pipe onto chilled lemon tarts using a star tip.
- Use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.
Notes
For best results, chill the tarts before serving to maintain the meringue’s shape and texture.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
