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Mini Lemon Tart with Lilac Meringue Recipe

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5 from 52 reviews

Mini Lemon Tart with Lilac Meringue is an elegant spring dessert featuring buttery tart shells filled with tangy lemon curd and topped with a beautifully toasted lilac-colored meringue. This treat combines crisp pastry, smooth lemon filling, and fluffy meringue for a delicate balance of flavors and textures, perfect for brunch or special occasions.

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 flour and powdered sugar. Add the cold butter and pulse until the mixture becomes crumbly. Next, add the egg yolk and one to two tablespoons of cold water, pulsing just until the dough comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C). Roll out the dough and press it evenly into mini tart pans. Prick the bases with a fork, line with parchment paper, and fill with pie weights. Bake for 10 to 12 minutes until golden. Remove from oven and allow to cool completely.
  2. Prepare the Lemon Curd: In a saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs. Cook this mixture over medium heat, stirring constantly to prevent curdling, until it thickens, about 8 to 10 minutes. Remove the pan from heat and whisk in the cubed butter until the curd is smooth and glossy. Allow the lemon curd to cool slightly, then spoon or pour it into the cooled tart shells. Place the filled tarts in the refrigerator to chill and set for 1 hour.
  3. Make the Lilac Meringue: Place the egg whites, sugar, and cream of tartar into a heatproof bowl set over a saucepan of simmering water (double boiler). Whisk continuously until the mixture feels warm and the sugar dissolves completely. Remove the bowl from the heat and use an electric mixer to beat the meringue until stiff peaks form, which should take about 5 to 7 minutes. Add vanilla extract and a few drops of violet food coloring until a soft lilac color is achieved. Using a piping bag fitted with a star tip, pipe the meringue onto the chilled lemon tarts.
  4. Toast and Garnish: Carefully use a kitchen torch to lightly toast the tips of the meringue, achieving a delicate golden finish. Garnish the tarts with edible lilac petals or dried lavender for an elegant and floral presentation. Serve immediately or keep chilled until ready to serve.

Notes

  • Use mini gold tart liners for an elegant and refined brunch presentation.
  • Pair these lemon tarts with lavender lemonade or floral-infused tea to complement the delicate flavors.
  • Serving on pastel-colored platters enhances the visual appeal of the lilac meringue topping.

Keywords: mini lemon tart, lilac meringue, spring dessert, lemon curd tart, baked tart, elegant dessert

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