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Mini Lemon Tart with Lilac Meringue Recipe

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★★★★★

4.4 from 64 reviews

These Mini Lemon Tarts with Lilac Meringue combine a buttery, flaky tart shell with a smooth, tangy lemon curd filling topped with a whimsical lilac-colored meringue. Perfectly portioned for individual servings, these elegant desserts offer a delightful contrast of flavors and textures that are sure to impress at any occasion.

Ingredients

Scale

Tart Shell

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • Cold water, as needed to form dough

Lemon Filling

  • 1/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Lilac Meringue

  • 3 large egg whites
  • 1/2 cup granulated sugar (for meringue)
  • A few drops lilac food coloring (optional)

Garnish

  • Fresh mint leaves (optional)

Instructions

  1. Prepare the Tart Shell: In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the chilled and cubed unsalted butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add just enough cold water to bring the dough together. Roll out the dough on a floured surface and cut into circles to fit your mini tart pans. Prick the bases with a fork to prevent puffing and chill in the refrigerator for 30 minutes to help the shells maintain their shape during baking.
  2. Bake the Tart Shells: Preheat the oven to 350°F (175°C). Bake the chilled tart shells for 15-20 minutes or until they turn golden brown. Remove them from the oven and let cool completely before filling.
  3. Make the Lemon Filling: In a saucepan, whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Heat this mixture over medium heat, stirring constantly to prevent curdling, until it thickens to a smooth and creamy consistency. Remove from heat and allow it to cool slightly before pouring the lemon curd into the cooled tart shells.
  4. Prepare the Meringue: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. If a pastel lilac color is desired, gently fold in a few drops of lilac food coloring until evenly distributed.
  5. Pipe the Meringue: Using a piping bag or spoon, carefully pipe or spoon the lilac meringue onto the filled lemon tart shells, covering the lemon curd completely and creating decorative peaks. Use a kitchen torch to lightly toast the meringue until golden brown, or place the tarts under a broiler for a few minutes while monitoring closely to avoid burning.
  6. Garnish and Serve: Optionally, garnish the mini lemon tarts with fresh mint leaves for a pop of color and fresh aroma. Arrange the tarts on a serving platter and enjoy them as a delightful and visually stunning dessert.

Notes

  • Ensure butter and eggs are at the proper temperature to achieve the best texture and consistency.
  • Pricking tart shell bases before baking prevents puffing during cooking.
  • Use a kitchen torch for precise toasting of meringue; if using the broiler, watch carefully to prevent burning.
  • Variations: Add lavender or ginger to the lemon curd for unique flavor twists.
  • These mini tarts make an elegant dessert for special occasions or casual indulgence.

Keywords: mini lemon tart, lemon curd, lilac meringue, tart shell, gourmet dessert, lemon dessert, elegant dessert, individual tart

Find it online: https://foodbylina.com/mini-lemon-tart-with-lilac-meringue-recipe/