Description
These Mini Lemon Tarts with Lilac Meringue are elegant bite-sized desserts featuring buttery pastry shells, bright homemade lemon curd, and a beautiful pastel meringue topping. With their refreshing citrus flavor and stunning presentation, these mini tarts are perfect for spring celebrations, afternoon tea, showers, or special occasions.
Ingredients
Scale
Ingredients
For the Tart Shells
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tbsp cold water
- 1/4 tsp salt
For the Lemon Curd Filling
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- 1 tsp vanilla extract
For the Lilac Meringue
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Few drops purple or lilac gel food coloring
Optional Decorations
- Fresh edible flowers
- Lemon zest curls
- Powdered sugar
Instructions
Instructions
- Prepare the tart shells: Mix flour, powdered sugar, and salt. Cut in butter until crumbly. Add egg yolk and cold water until dough forms. Chill for 30 minutes.
- Bake the shells: Roll out dough and cut into circles. Press into mini tart pans and bake at 350°F (175°C) for 15–18 minutes until lightly golden. Cool completely.
- Make the lemon curd: Whisk lemon juice, zest, sugar, and eggs in a saucepan over medium-low heat until thickened. Remove from heat and stir in butter and vanilla. Cool before filling.
- Fill the tarts: Spoon lemon curd evenly into cooled tart shells.
- Create the lilac meringue: Beat egg whites with cream of tartar until foamy. Slowly add sugar and continue beating until stiff glossy peaks form. Add vanilla and lilac food coloring.
- Decorate the tarts: Pipe meringue over each tart and lightly toast with a kitchen torch if desired.
- Serve: Garnish with lemon zest or edible flowers and enjoy immediately or chill until ready to serve.
Notes
For the best meringue texture, use clean, dry equipment and room-temperature egg whites. Lemon curd can be prepared a few days ahead and stored in the refrigerator. Add the meringue topping close to serving time for the prettiest presentation.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 230
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: mini lemon tart, lilac meringue dessert, lemon curd tart, spring dessert recipe, elegant mini desserts, French pastry
