If you’re searching for a show-stopping dessert that’s both dainty and packed with bright floral flavors, this Mini Lemon Tart with Lilac Meringue Recipe will absolutely steal the show. Imagine a crisp, buttery tart shell filled with luscious, tangy lemon curd, topped off with a cloud of fragrant lilac-infused meringue that’s as delightful to look at as it is to eat. It’s the perfect blend of tart, sweet, and floral notes that feels like springtime on a plate, making it a fantastic treat for celebrations or simply whenever you want to brighten your day with a little elegance.
Ingredients You’ll Need
The magic behind this Mini Lemon Tart with Lilac Meringue Recipe comes down to simple, fresh ingredients that pack incredible flavor. Each item plays its role, whether it’s the flaky tart shells that provide the perfect crunch, the zingy lemon curd offering bright citrus punch, or the lilac meringue delivering a fluffy, aromatic finish.
- All-purpose flour: the sturdy base for tender, crisp tart shells that hold their shape beautifully.
- Powdered sugar: a gentle sweetness and smooth texture in the crust.
- Salt: enhances the flavors by balancing the sweetness and acidity.
- Unsalted butter (cold, cubed): key for a rich, flaky, and melt-in-your-mouth crust.
- Ice water: just enough to bring the dough together without making it tough.
- Fresh lemon juice: the star ingredient for that zesty, fresh lemon curd filling.
- Lemon zest: adds bright, aromatic oils that intensify the lemon flavor.
- Granulated sugar: balances the tartness in the lemon curd and sweetens the meringue.
- Eggs and egg yolk: for thickening and enriching the lemon curd filling.
- Unsalted butter (cubed) for curd: creates a smooth, silky texture and rounds out the tartness.
- Egg whites (room temperature): whipped into luscious foam for the meringue’s lightness.
- Cream of tartar: stabilizes the egg whites, helping you achieve firm, glossy peaks.
- Lilac syrup or extract: brings a delicate floral note that transforms the meringue into something truly enchanting.
- Optional food coloring (pale purple): for that soft lilac hue that makes this dessert visually magical.
How to Make Mini Lemon Tart with Lilac Meringue Recipe
Step 1: Prepare the Tart Shells
Start by pulsing the flour, powdered sugar, and salt in a food processor. Then add the cold butter and pulse until the mixture looks like coarse crumbs—this step is essential for creating that tender, flaky texture. Slowly add ice water, just a tablespoon at a time, until your dough just holds together. Press the dough into a disc, wrap it, and chill it for a solid 30 minutes to make rolling out much easier and prevent shrinkage during baking.
Step 2: Bake the Tart Shells
Once chilled, preheat your oven to 350 degrees Fahrenheit. Roll out the dough and cut circles to fit into your mini tart pans or muffin tin. Press the dough gently into the molds, prick the bottom with a fork to prevent puffing, then bake for about 12 to 15 minutes until the edges turn lightly golden. Let these cool completely before filling—patience here really pays off for crisp, neat tarts!
Step 3: Make the Lemon Curd Filling
In a medium saucepan over medium heat, whisk together lemon juice, zest, sugar, eggs, and egg yolk. Stir continuously as it gently thickens for about 5 to 7 minutes—remember not to let it boil or you’ll risk curdling. Once thickened, whisk in the cubed butter until glossy and smooth. Let it cool slightly before spooning this luscious curd into your cooled tart shells, then pop them in the fridge for at least half an hour to set firmly.
Step 4: Whip Up the Lilac Meringue
In a spotlessly clean bowl, beat the egg whites along with cream of tartar until soft peaks form. Gradually add sugar, beating constantly, until you get stiff, glossy peaks that hold their shape. Stir in the lilac syrup and a touch of pale purple food coloring if desired, then beat briefly again just to combine. This scented meringue brings that extra-special floral touch everybody will rave about.
Step 5: Assemble and Finish
Pipe or dollop the lilac meringue generously on top of your chilled lemon curd tarts. For a professional touch, carefully toast the meringue with a kitchen torch until it boasts a gentle golden glow—that contrast of color and caramelized flavor will elevate these mini tarts to dessert perfection.
How to Serve Mini Lemon Tart with Lilac Meringue Recipe
Garnishes
A petite edible flower or a sprinkle of finely grated lemon zest makes for a charming, fresh garnish that invites your guests to dive right in. You can also add a few tiny lilac petals for a whimsical, fragrant finish that complements the meringue’s flavor beautifully.
Side Dishes
This dessert pairs wonderfully with a light cup of jasmine or Earl Grey tea, which highlights the floral and citrus accents without overpowering the palate. A simple berry compote or fresh raspberry salad also works as a colorful, fresh companion for these tarts at your next tea party or brunch.
Creative Ways to Present
Try serving your mini tarts on a beautiful tiered cake stand for an elegant display that’s almost too pretty to eat. You can also plate them individually with a brushstroke of lavender syrup or a drizzle of honey around the edge for an artistic, gourmet touch that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Your Mini Lemon Tart with Lilac Meringue Recipe keeps well in the fridge for up to three days if stored in an airtight container. Just remember to cover them gently to preserve the delicate meringue texture without crushing the peaks.
Freezing
While you can freeze the tart shells ahead of time to save prep, it’s best to assemble and add the meringue fresh. If you do need to freeze fully assembled tarts, skip the meringue topping before freezing to avoid sogginess and add it after thawing for the best texture.
Reheating
Since these tarts feature a fresh meringue topping, reheating is not recommended—as it will deflate the fluffy meringue. Instead, serve them chilled or at room temperature for the perfect balance of flavors and textures.
FAQs
Can I use store-bought tart shells for this recipe?
Absolutely! While homemade shells add that extra touch of love and flakiness, store-bought tart shells are a great shortcut that won’t compromise the bright lemon and lilac flavors.
Where can I find lilac syrup or extract?
You can find lilac syrup or extract in specialty gourmet stores or online. If you’re feeling adventurous, you can also make your own from food-safe lilac blossoms by infusing simple syrup, but be sure they are pesticide-free and safe to consume.
Can I substitute lemon curd with another fruit curd?
Your Mini Lemon Tart with Lilac Meringue Recipe shines best with lemon’s zesty brightness, but feel free to experiment with other curds like lime or orange for a similar citrus pop with a unique twist.
Is it necessary to use cream of tartar in the meringue?
Cream of tartar helps stabilize the egg whites, making it easier to achieve those perfect stiff peaks. If you don’t have it, you can substitute with a few drops of lemon juice or skip it altogether, though results may vary slightly.
How should I store leftover meringue if I have any?
Meringue is best enjoyed fresh, but if you have leftovers, store it in an airtight container at room temperature for up to 24 hours. Keep it away from moisture to maintain its crispness.
Final Thoughts
There’s something truly magical about this Mini Lemon Tart with Lilac Meringue Recipe that makes it more than just a dessert—it’s a delicate celebration of flavor and beauty all in one bite. Whether you’re treating yourself or sharing with friends, these charming tarts will brighten any occasion and have everyone asking for the recipe. So go ahead, give it a try and bring a little springtime joy into your kitchen!
Print
Mini Lemon Tart with Lilac Meringue Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
These Mini Lemon Tarts with Lilac Meringue combine a crisp buttery tart shell filled with tangy lemon curd and topped with a delicate lilac-flavored meringue. Perfectly sized for individual servings, these floral-inspired French tarts are ideal for spring celebrations, bridal showers, or elegant afternoon tea gatherings.
Ingredients
For the Tart Shells:
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1–2 tablespoons ice water
For the Lemon Curd Filling:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 4 tablespoons unsalted butter, cubed
For the Lilac Meringue:
- 2 egg whites, room temperature
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon lilac syrup (or lilac water or extract)
- Food coloring (optional, pale purple)
Instructions
- Make the Tart Shells: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add 1–2 tablespoons of ice water, one tablespoon at a time, pulsing until the dough just comes together. Turn the dough out onto a surface, press into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Bake the Tart Shells: Preheat the oven to 350°F (175°C). Roll out the chilled dough and cut circles to fit mini tart pans or a muffin tin. Press the dough into the greased tart molds, prick the bottoms with a fork, and bake for 12 to 15 minutes or until lightly golden. Remove from the oven and let cool completely.
- Prepare the Lemon Curd: In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, granulated sugar, eggs, and egg yolk. Cook the mixture, stirring constantly, until it thickens, about 5 to 7 minutes; be careful not to let it boil. Remove from heat and stir in the cubed butter until smooth. Allow the lemon curd to cool slightly, then spoon it into the cooled tart shells. Chill the filled tarts in the refrigerator for at least 30 minutes to set the filling.
- Make the Lilac Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff and glossy peaks form. Gently fold in the lilac syrup and optional pale purple food coloring until just incorporated.
- Assemble and Finish: Pipe or spoon the lilac meringue onto the chilled lemon tarts. For a beautiful finish, optionally toast the meringue lightly with a kitchen torch until golden brown. Serve immediately or keep chilled until ready to enjoy.
Notes
- Lilac syrup or lilac extract can be sourced from specialty stores or made at home using food-safe lilac blossoms.
- These tarts are perfect for spring occasions such as showers, garden parties, or afternoon teas.
- Ensure egg whites are at room temperature for optimal meringue volume and stability.
- Use caution when toasting the meringue with a kitchen torch to avoid burning.
