Name: Mini Lemon Tart with Lilac Meringue Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 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; 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; 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

Ingredients

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

Step 1: Make the Tart Shells. In a food processor, pulse flour and powdered sugar. Add the cold butter and pulse until crumbly. Add egg yolk and cold water; pulse until the dough just comes together. Wrap the dough and chill for 30 minutes.

Step 2: Preheat oven to 350°F (175°C). Roll out the chilled dough and press it into mini tart pans. Prick the base with a fork, line with parchment paper, and add pie weights. Bake for 10–12 minutes until golden. Let cool completely.

Step 3: Prepare the Lemon Curd. In a saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened, about 8–10 minutes. Remove from heat and whisk in butter until smooth. Let cool slightly, then pour into tart shells. Chill for 1 hour to set.

Step 4: Make the Lilac Meringue. In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until warm and sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form, about 5–7 minutes. Add vanilla extract and a few drops of violet food coloring to achieve a soft lilac hue.

Step 5: Pipe the lilac meringue onto the chilled lemon tarts using a star tip. Use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.

Storage

Store the mini lemon tarts in an airtight container in the refrigerator for up to 2 days. The meringue is best enjoyed fresh, but if needed, you can refresh the toasted tips with a quick pass of a kitchen torch before serving. Avoid freezing as it can affect the texture of the lemon curd and meringue.

FAQs

Can I make the tart shells in advance?

Yes, tart shells can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days before adding the lemon curd and meringue.

What if I don’t have violet food coloring?

You can create a soft lilac color by mixing small amounts of red and blue food coloring. Start with just a drop of each to achieve a pastel shade without overpowering the meringue.