I Appreciate How This Dessert Combines Several Wonderful Textures. The Crisp Tart Shell, Silky Lemon Curd, And Fluffy Meringue Work Together To Create A Balanced And Delightful Bite.
I Also Enjoy The Fresh Citrus Flavor In This Recipe. The Lemon Curd Brings A Bright Tanginess That Pairs Perfectly With The Sweet Meringue On Top.
Another Reason I Like This Recipe Is Its Presentation. The Soft Lilac Color Of The Meringue Makes The Tarts Look Elegant And Perfect For Spring Celebrations, Brunch Tables, Or Special Desserts.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
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
Directions
I Begin By Preparing The Tart Shell Dough. In A Food Processor, I Pulse The Flour And Powdered Sugar Together. Then I Add The Cold Cubed Butter And Pulse Until The Mixture Becomes Crumbly. After That, I Add The Egg Yolk And Cold Water And Pulse Until The Dough Just Comes Together. I Wrap The Dough And Chill It In The Refrigerator For About 30 Minutes.
While The Dough Chills, I Preheat My Oven To 350°F (175°C). Once The Dough Is Ready, I Roll It Out And Press It Into Mini Tart Pans. I Prick The Bottoms With A Fork, Line Them With Parchment Paper, And Add Pie Weights. I Bake The Tart Shells For About 10 To 12 Minutes Until They Turn Lightly Golden, Then I Let Them Cool Completely.
Next, I Prepare The Lemon Curd. In A Saucepan, I Whisk Together Lemon Juice, Lemon Zest, Sugar, And Eggs. I Cook The Mixture Over Medium Heat While Stirring Constantly Until It Thickens, Which Usually Takes About 8 To 10 Minutes. Once Thickened, I Remove It From The Heat And Whisk In The Cubed Butter Until Smooth And Creamy. I Let The Curd Cool Slightly Before Pouring It Into The Tart Shells. Then I Place The Tarts In The Refrigerator For About One Hour So The Filling Can Set.
After That, I Make The Lilac Meringue. I Place Egg Whites, Sugar, And Cream Of Tartar In A Heatproof Bowl Over A Pot Of Simmering Water. I Whisk The Mixture Until It Becomes Warm And The Sugar Dissolves. Then I Remove The Bowl From Heat And Beat The Mixture With An Electric Mixer Until Stiff Peaks Form, Which Usually Takes About 5 To 7 Minutes. I Add Vanilla Extract And A Small Drop Of Violet Food Coloring Until The Meringue Reaches A Soft Lilac Shade.
Once The Lemon Tarts Are Chilled, I Pipe The Meringue On Top Using A Star Tip For A Decorative Look. Finally, I Use A Kitchen Torch To Lightly Toast The Tips Of The Meringue. When I Want An Elegant Finish, I Garnish The Tarts With Edible Lilac Petals Or Dried Lavender.
Servings And Timing
This Recipe Makes About 6–8 Servings.
Prep Time: 30 Minutes Cook Time: 15 Minutes Chill Time: 1 Hour Total Time: Approximately 1 Hour 45 Minutes
Variations
I Sometimes Create Slight Variations Of This Recipe Depending On The Occasion. One Version I Enjoy Is Adding A Hint Of Lavender Extract To The Meringue For A Soft Floral Aroma.
Another Variation I Like Is Using Lime Juice Instead Of Lemon Juice For A Slightly Different Citrus Flavor. The Result Is Just As Bright And Refreshing.
When I Want Extra Texture, I Sometimes add a thin layer of crushed graham crackers or almond crumbs inside the tart shells before filling them with lemon curd.
Storage/Reheating
When I Have Leftover Tarts, I Store Them In An Airtight Container In The Refrigerator For Up To Three Days. Keeping Them Chilled Helps Maintain The Texture Of The Lemon Curd And Meringue.
I Usually Serve These Tarts Cold Or Slightly Chilled. I Avoid Reheating Them Because The Meringue Can Lose Its Light Texture When Heated.
FAQs
Can I Make The Tart Shells In Advance?
Yes, I Often Bake The Tart Shells A Day Ahead And Store Them In An Airtight Container Until I Am Ready To Fill Them.
Can I Use Store-Bought Lemon Curd?
Yes, I Can Use Store-Bought Lemon Curd If I Want To Save Time. However, I Personally Enjoy The Fresh Flavor Of Homemade Lemon Curd.
How Do I Achieve The Lilac Color For The Meringue?
I Add A Very Small Drop Of Violet Food Coloring Or Mix A Tiny Amount Of Red And Blue Food Coloring Until I Reach The Soft Lilac Shade I Like.
What If I Don’t Have A Kitchen Torch?
If I Do Not Have A Torch, I Place The Tarts Under A Broiler For A Very Short Time While Watching Carefully To Toast The Meringue.
Can I Freeze These Mini Lemon Tarts?
I Do Not Usually Freeze Them Because The Meringue Can Lose Its Texture. I Prefer Preparing Them Fresh And Storing Them In The Refrigerator.
Conclusion
I Find These Mini Lemon Tarts With Lilac Meringue To Be A Beautiful And Refreshing Dessert That Feels Perfect For Spring. The Crisp Tart Shell, Tangy Lemon Filling, And Light Meringue Topping Create A Wonderful Combination Of Flavor And Texture. Whenever I Serve Them, They Always Bring A Touch Of Elegance And Bright Citrus Flavor To The Table.
Mini lemon tart with lilac meringue featuring buttery tart shells, creamy lemon curd, and a delicate violet meringue topping. A stunning spring dessert perfect for brunch, tea parties, or special occasions.
Author:Ella
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:1 hour 45 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
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 violet food coloring (or a mix of red and blue)
Optional Garnish
Edible lilac flowers or dried lavender
Instructions
Step 1: Make the Tart Shells
In a food processor, pulse the flour and powdered sugar together. Add the cold butter and pulse until the mixture becomes crumbly. Add the egg yolk and cold water, pulsing until the dough just comes together.
Wrap the dough and chill for 30 minutes.
Preheat the oven to 350°F (175°C). Roll out the dough and press into mini tart pans. Prick the bottoms with a fork, line with parchment, and add pie weights.
Bake for 10–12 minutes until lightly golden. Allow the tart shells to cool completely.
Step 2: Prepare the Lemon Curd
In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.
Cook over medium heat, stirring constantly for 8–10 minutes until the mixture thickens.
Remove from heat and whisk in the butter until smooth. Let cool slightly, then fill the tart shells with the lemon curd.
Place the tarts in the refrigerator for about 1 hour to set.
Step 3: Make the Lilac Meringue
Place egg whites, sugar, and cream of tartar in a heatproof bowl over a saucepan of simmering water.
Whisk continuously until the mixture becomes warm and the sugar dissolves.
Remove from heat and beat with an electric mixer for 5–7 minutes until stiff peaks form. Mix in vanilla extract and a small amount of violet food coloring to create a soft lilac shade.
Transfer the meringue to a piping bag fitted with a star tip and pipe onto the chilled lemon tarts.
Step 4: Toast and Garnish
Use a kitchen torch to lightly toast the meringue tips.
Garnish with edible lilac petals or dried lavender for a delicate floral finish.
Notes
Use mini gold tart liners for an elegant presentation.
Pair these tarts with lavender lemonade or floral tea for a spring dessert table.
Serve on pastel-colored platters to highlight the lilac meringue topping.
