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Mini Lemon Tart with Lilac Meringue Recipe

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★★★★

3.9 from 55 reviews

Delight in these elegant Mini Lemon Tarts topped with a delicate lilac-hued meringue, perfect for a spring dessert. The crisp tart shells encase a smooth, tangy lemon curd, finished with softly toasted meringue peaks tinted with a subtle violet shade and garnished with edible lilac flowers for a beautiful floral presentation.

Ingredients

Scale

For the Tart Shells

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp cold water

For the Lemon Curd

  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 6 tbsp unsalted butter, cubed

For the Lilac Meringue

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • A few drops of violet food coloring or a mix of red and blue
  • Optional: edible lilac flowers for garnish

Instructions

  1. Make the Tart Shells: In a food processor, pulse together the flour and powdered sugar until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1-2 tablespoons of cold water, pulsing until the dough just comes together in a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C). Roll out the dough to an even thickness and press it into mini tart pans. Prick the bases with a fork, then line each tart shell with parchment paper and fill with pie weights. Bake for 10–12 minutes until golden brown. Remove the weights and parchment, then allow the tart shells to cool completely.
  2. Prepare the Lemon Curd: In a medium saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs until well combined. Cook the mixture over medium heat, stirring constantly with a whisk to prevent curdling, until the curd thickens and coats the back of a spoon, about 8–10 minutes. Remove from heat and immediately whisk in the cubed butter until fully incorporated and smooth. Allow the lemon curd to cool slightly before spooning it into the cooled tart shells. Chill the filled tarts in the refrigerator for at least 1 hour to allow the curd to set properly.
  3. Make the Lilac Meringue: Place the egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a saucepan of simmering water (double boiler). Whisk continuously until the sugar dissolves and the mixture is warm to the touch. Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until stiff, glossy peaks form, about 5–7 minutes. Gently fold in the vanilla extract and a few drops of violet food coloring to achieve a soft lilac hue. Transfer the meringue to a piping bag fitted with a star tip and pipe decorative swirls atop each chilled lemon tart.
  4. Toast and Garnish: Using a kitchen torch, carefully toast the tips of the meringue until lightly browned and slightly crisp. Garnish each tart with edible lilac petals or a sprinkle of dried lavender flowers for a stunning visual and aromatic touch. Serve the tarts on pastel-colored platters alongside floral-infused tea or lavender lemonade for an elegant springtime presentation.

Notes

  • Ensure the butter for the tart dough is very cold to achieve a flaky crust.
  • Be cautious while cooking the lemon curd to avoid scrambling the eggs; continuous stirring is key.
  • If violet food coloring is unavailable, mix red and blue food coloring carefully to create a soft lilac shade.
  • Use a kitchen torch for best toasting results; if unavailable, briefly broil the meringue in the oven while watching closely.
  • Mini gold tart liners enhance the presentation for special occasions.

Keywords: mini lemon tart, lemon curd dessert, lilac meringue, spring dessert, floral dessert, French tart, elegant tart recipe

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