Print

Mini Lemon Tart with Lilac Meringue

Print Recipe

A delightful spring dessert featuring a buttery crust, zesty lemon filling, and ethereal lilac meringue.

Ingredients

Scale
  • 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
  • Edible lilac flowers for garnish (optional)

Instructions

  1. Prepare the Tart Crust:
    • Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour and powdered sugar until well combined.
    • Add cold butter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
    • Add egg yolk: Make a well in the center and add the egg yolk, blending it in lightly.
    • Bring dough together: Gradually add cold water until the dough holds together.
    • Chill the dough: Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Blind Bake the Crust:
    • Preheat oven to 350°F (175°C).
    • Roll out the dough to about 1/4 inch thick.
    • Cut into circles to fit mini tart pans, pressing gently.
    • Prick the bottoms of each crust to prevent bubbling, then chill for 10 minutes.
    • Blind bake with parchment and pie weights for 15 minutes, then remove weights and bake for another 10 minutes.
  3. Prepare the Lemon Filling:
    • Mix lemon ingredients in a medium bowl until whisked.
    • Melt the butter in a saucepan over low heat, remove from heat, and whisk into the lemon mixture.
    • Cook until thickened over medium-low heat for about 5-7 minutes.
    • Fill the tart shells with the warm lemon filling.
    • Bake again at 350°F for 10-12 minutes until set.
  4. Make the Lilac Meringue:
    • Whip the egg whites and cream of tartar until soft peaks form.
    • Add sugar gradually, beating until stiff peaks form.
    • Flavor with vanilla and color with food coloring.
    • Top tarts with meringue and toast until golden brown.

Notes

Garnish with edible flowers for an elegant presentation. You can also experiment by adding fresh berries or coconut to the filling.

Nutrition

Keywords: lemon tart, spring dessert, mini tart, meringue, baking

Find it online: https://ivoryapron.com/mini-lemon-tart-lilac-meringue-spring-dessert/