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
Scale
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.
