Description
These Elegant Mini Lemon Tarts with Lilac Meringue are delicate, tangy, and beautifully adorned with floral notes. Featuring a buttery tart shell filled with smooth lemon curd and topped with fragrant lilac-infused meringue, they make a perfect sophisticated dessert for any occasion.
Ingredients
Scale
Tart Shells
- 1¼ cups (150g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (30g) powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
Lemon Curd Filling
- ½ cup (120ml) fresh lemon juice
- Zest of 1 lemon
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- ¼ cup (60g) unsalted butter, cubed
Lilac Meringue
- 3 egg whites
- ¾ cup (150g) granulated sugar
- 1 tsp lilac extract or lilac syrup
- Optional: edible lilac petals, for garnish
Instructions
- Make tart shells: In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until the mixture becomes crumbly. Add egg yolk and cold water, mixing until the dough forms. Wrap and chill dough for 30 minutes.
- Roll & bake: Roll out the chilled dough and cut into circles sized to fit mini tart pans or muffin tins. Press dough circles into pans, prick bases with a fork, and chill for an additional 10 minutes. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the shells are golden brown. Allow to cool completely before filling.
- Prepare lemon curd: In a saucepan over medium-low heat, whisk together lemon juice, lemon zest, granulated sugar, and egg yolks until the mixture thickens. Remove from heat and stir in cubed butter until smooth. Strain the lemon curd to ensure a silky texture and let it cool to room temperature.
- Fill and chill: Spoon the cooled lemon curd into the baked tart shells. Place filled tarts in the refrigerator for 30 minutes to set the filling firmly.
- Make meringue: In a clean bowl, beat egg whites until soft peaks begin to form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop. Gently fold in lilac extract or syrup.
- Finish: Pipe or spoon the lilac meringue over each lemon tart. Optionally, use a kitchen torch to lightly toast the meringue for a golden finish. Garnish with edible lilac petals or additional lemon zest for an elegant presentation.
Notes
- Ensure the butter is cold when making the tart dough to achieve a flaky crust.
- Use fresh lemon juice and zest for the best vibrant flavor in the lemon curd.
- Straining the lemon curd prevents curdled bits and creates a smooth filling.
- When beating egg whites for meringue, bowls and beaters should be clean and free of grease.
- Use edible lilac petals safely sourced for garnishing if opting for decoration.
- The meringue can be toasted with a kitchen torch or left as is for a soft finish.
