If you’re looking for a dessert that effortlessly combines zesty brightness with a delicate floral touch, the Mini Lemon Tart with Lilac Meringue Recipe is a total game-changer. Imagine a crisp buttery crust filled with tangy, vibrant lemon curd, crowned with a cloud of lilac-scented meringue that’s as lovely to look at as it is to taste. This recipe brings a joyful splash of color and flavor to your table, perfect for impressing guests or treating yourself to a sweet little moment of sunshine.
Ingredients You’ll Need
These ingredients come together simply yet beautifully, each playing a crucial role in delivering the perfect balance of texture, flavor, and visual appeal in your Mini Lemon Tart with Lilac Meringue Recipe. From the flaky crust to the luscious filling and the airy floral meringue, every component is essential.
- All-purpose flour (1 1/4 cups): The base for your crisp, tender tart crust that holds everything together.
- Granulated sugar (2 tablespoons + 1/2 cup): Adds sweetness and helps achieve that perfect caramelized meringue shine.
- Salt (1/4 teaspoon): A pinch to balance the flavors in the crust perfectly.
- Cold unsalted butter (1/2 cup, cubed): The secret to creating that rich, flaky texture in the crust.
- Ice water (2 to 3 tablespoons): Helps bind the dough without melting the butter, ensuring flakiness.
- Fresh lemon juice (1/2 cup): Brings a fresh, zesty brightness to the lemon filling.
- Lemon zest (1 tablespoon): Intensifies the citrus aroma and flavor in the curd.
- Large eggs (2) and egg yolk (1): Creates the creamy, perfectly set lemon curd.
- Unsalted butter (3 tablespoons, softened): Adds smooth richness and silkiness to the lemon filling.
- Egg whites (2): Whipped for that light, fluffy lilac meringue topping.
- Cream of tartar (1/8 teaspoon): Stabilizes your meringue so it holds those delicate peaks beautifully.
- Lilac extract or edible lilac essence (1/4 teaspoon): Gives the meringue a subtle and enchanting floral note.
- Optional purple food coloring (1 drop): Adds a charming pastel hue to the meringue for extra visual wow.
How to Make Mini Lemon Tart with Lilac Meringue Recipe
Step 1: Prepare the Tart Crust
Start by mixing the flour, sugar, and salt in a bowl to create the dry base for your crust. Then, cut in the cold butter cubes until the mixture looks like coarse crumbs—this is what creates that perfect, flaky texture. Slowly add ice water one tablespoon at a time until your dough comes together into a smooth disc. Pop it in the fridge for at least 30 minutes, then roll and press it into mini tart pans. Bake at 350°F for 12 to 14 minutes until the edges are a light golden color. Let them cool completely before moving on to the next step.
Step 2: Make the Lemon Filling
While the crust chills, whisk together fresh lemon juice, lemon zest, sugar, eggs, and an extra egg yolk in a heatproof bowl. Place this over a simmering pot of water (creating a double boiler) and stir constantly for 6 to 8 minutes until it thickens into a smooth, luscious curd. Off the heat, whisk in softened butter until the filling is rich and glossy. Spoon this vibrant lemon curd into your cooled tart shells and refrigerate for at least 30 minutes to set.
Step 3: Whip the Lilac Meringue
Grab your clean mixing bowl and beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until the meringue is shiny and forms stiff peaks. Stir in your lilac extract and, if you want a pop of color, add a tiny drop of purple food coloring. This meringue isn’t just delicious—it adds a breathtaking floral note and whimsical hue that will have everyone asking for the recipe.
Step 4: Assemble and Toast
Pipe or spoon the lilac meringue generously onto the chilled lemon curd-filled tarts. Use a kitchen torch or briefly slide them under a broiler for just about one minute, watching carefully to get that beautiful toasted finish without burning. This step caramelizes the meringue’s peaks, creating a light crunch that contrasts perfectly with the soft curd.
How to Serve Mini Lemon Tart with Lilac Meringue Recipe
Garnishes
For a show-stopping presentation, consider topping each tart with a small edible lilac flower or a sprinkle of finely grated lemon zest. These simple touches amplify both the elegance and the floral theme, making your Mini Lemon Tart with Lilac Meringue Recipe an absolute feast for the eyes as well as the palate.
Side Dishes
Serve these charming tarts alongside a light fruit salad or a refreshing glass of iced tea infused with mint or lemon balm. The citrus in the tart pairs beautifully with fresh, crisp accompaniments, rounding out your dessert into a balanced summer treat perfect for any occasion.
Creative Ways to Present
If you want to WOW your guests, arrange your mini tarts on a tiered cake stand with fresh lilac sprigs nestled between each layer. Alternatively, serve them with a tiny dollop of lavender-scented whipped cream on the side for an added layer of floral sophistication that echoes the meringue’s lilac essence.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Mini Lemon Tart with Lilac Meringue Recipe, they keep beautifully in the fridge for up to two days. Make sure to store them in an airtight container to preserve the crisp crust and light meringue topping, so each bite is as fresh as the first.
Freezing
While the lemon curd can be frozen for later use, it’s best to freeze the tart shells separately before assembly to maintain their flaky texture. The meringue doesn’t freeze well, so add that fresh when you’re ready to serve for maximum fluff and flavor.
Reheating
Because the tart is best enjoyed chilled or at room temperature, skip reheating entirely. Instead, let refrigerated tarts sit out for 15 minutes before serving to let the flavors shine through without melting the meringue topping.
FAQs
Can I substitute lavender extract for lilac in this recipe?
Absolutely! Lavender extract offers a similar floral note, making it a wonderful alternative if you can’t find lilac essence. Just adjust the amount slightly to avoid overpowering the delicate balance of flavors.
What if I don’t have a kitchen torch to toast the meringue?
No worries—placing the tarts under a broiler for about one minute will work perfectly. Just keep a close eye on them to prevent burning, and you’ll get that beautiful caramelized finish.
How far ahead can I prepare the lemon curd?
You can make the lemon curd up to two days in advance and keep it refrigerated. This makes assembling your Mini Lemon Tart with Lilac Meringue Recipe quick and easy when it’s time to bake.
Is this recipe suitable for vegetarians?
Yes, it is! The Mini Lemon Tart with Lilac Meringue Recipe uses no meat or gelatin, making it a delicious vegetarian-friendly dessert option.
Can I make these mini tarts gluten-free?
You can substitute the all-purpose flour in the crust with a gluten-free flour blend designed for baking. Just be sure to follow any extra instructions the blend requires for best results.
Final Thoughts
This Mini Lemon Tart with Lilac Meringue Recipe is truly a delight that brings sunshine and floral charm to your dessert table. Its combination of tangy lemon, crisp crust, and fragrant meringue makes it one of those recipes you’ll want to come back to again and again. Give it a try, and trust me—you’re going to fall in love with every bite.
Print
Mini Lemon Tart with Lilac Meringue Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mini Lemon Tart with Lilac Meringue is a delightful dessert featuring a buttery, crisp crust filled with tangy lemon curd and topped with a floral lilac-infused meringue. Perfectly balanced with tartness and sweetness, it’s an elegant treat ideal for special occasions or afternoon tea.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2 to 3 tablespoons ice water
For the Lemon Filling
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 3 tablespoons unsalted butter, softened
For the Lilac Meringue
- 2 egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon lilac extract or edible lilac essence
- 1 drop optional purple food coloring
Instructions
- Make the crust: In a bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
- Shape and bake crusts: Roll out the chilled dough on a lightly floured surface to fit mini tart pans. Press the dough into the pans evenly. Bake at 350°F (175°C) for 12 to 14 minutes or until lightly golden. Remove and let cool completely.
- Prepare lemon filling: In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, eggs, and egg yolk. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 6 to 8 minutes. Remove from heat and whisk in the softened butter until smooth.
- Fill tart shells: Spoon the lemon curd into the cooled tart shells evenly. Place the filled tarts in the refrigerator and chill for 30 minutes to set.
- Make lilac meringue: Using a mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until the mixture is glossy and stiff peaks form. Gently fold in lilac extract and optional purple food coloring.
- Top tarts with meringue: Pipe or spoon the lilac meringue on top of the chilled lemon tarts, creating decorative swirls or peaks.
- Toast the meringue: Lightly toast the meringue with a kitchen torch until golden brown or place under a broiler for about 1 minute. Watch carefully to avoid burning.
- Serve: The mini lemon tarts with lilac meringue can be served chilled or at room temperature.
Notes
- Edible lilac extract can be substituted with lavender extract for a similar floral aroma and flavor.
- The lemon curd filling can be prepared up to two days in advance; store refrigerated in an airtight container.
- Use caution while toasting the meringue under the broiler to prevent burning; it’s recommended to watch closely at all times.
