Delightful Mini Lemon Tart with Lilac Meringue for Spring Bliss Recipe
This delightful Mini Lemon Tart with Lilac Meringue combines a buttery, crisp tart shell with a tangy lemon filling, topped with a beautifully colored lilac meringue, perfect for a spring celebration.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Tart Dough
- 1 cup All-purpose flour
- 1/4 cup Powdered sugar
- 1/2 cup Unsalted butter (Cold and cubed)
- 1 large Egg yolk
- 2 tbsp Cold water
For the Lemon Filling
- 1/2 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 3/4 cup Granulated sugar
- 3 large Eggs
- 2 tbsp Unsalted butter (Cubed)
For the Lilac Meringue
- 3 large Egg whites
- 3/4 cup Granulated sugar
- 1/4 tsp Cream of tartar
- 1 tsp Vanilla extract
- 1 drop Violet food coloring
- 12 Edible lilac flowers
Instructions
- How to Make Mini Lemon Tart with Lilac Meringue
- Prepare the Dough: In a food processor, pulse together the flour and powdered sugar. Add the cold butter, pulsing until the mixture is crumbly. Mix in the egg yolk and cold water until the dough comes together. Chill for 30 minutes.
- Bake the Tart Shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it into mini tart pans, pricking the base with a fork. Line with parchment and fill with pie weights. Bake for 10–12 minutes until golden brown. Let cool completely.
- Make the Lemon Filling: In a saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened, about 8–10 minutes. Once thickened, remove from heat and whisk in cubed butter until smooth. Allow to cool slightly, then pour into tart shells. Chill for 1 hour to set.
- Prepare the Lilac Meringue: In a heatproof bowl over simmering water, combine egg whites, sugar, and cream of tartar. Whisk until warm and the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 5–7 minutes. Add vanilla and a few drops of violet food coloring to achieve the lilac hue. Pipe onto the chilled tarts using a star tip.
- Toast the Meringue: Gently use a kitchen torch to lightly toast the tips of the meringue until they are golden.
Notes
- Chill the dough to help it firm up, making it easier to roll and shape.
- Use pie weights to prevent the tart shells from puffing when baking.
- Be careful not to overcook the lemon filling; constant stirring ensures smoothness.
- The meringue is best toasted with a kitchen torch for a delicate finish.
Keywords: mini lemon tart, lilac meringue tart, spring dessert, lemon tart recipe, floral meringue
