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
Scale
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.
