Go Back
–+ servings
Mini Lemon Tart with Lilac Meringue

Mini Lemon Tart with Lilac Meringue: A Springtime Delight

Delight in these Mini Lemon Tarts with Lilac Meringue, an elegant dessert that blends zesty lemon curd with floral meringue—perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Spring
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shells
  • 1 cup All-Purpose Flour Substitute with gluten-free baking mix for a gluten-free option.
  • 1/4 cup Powdered Sugar Adds sweetness and helps create a tender crust.
  • 1/2 cup Unsalted Butter Use cold for best texture.
  • 2 large Egg Yolks Acts as a binding agent.
  • 2 tbsp Water Helps in bringing the dough together.
For the Lemon Curd
  • 1/2 cup Lemon Juice Freshly squeezed is preferred.
  • 1 tbsp Lemon Zest Enhances flavor and aroma.
  • 1/2 cup Granulated Sugar Sweetens the lemon curd.
  • 3 large Large Eggs Thickens the curd when cooked.
  • 1/4 cup Unsalted Butter Adds creaminess and richness.
For the Lilac Meringue
  • 3 large Egg Whites Must be beaten to stiff peaks.
  • 3/4 cup Granulated Sugar Sweetens and stabilizes the meringue.
  • 1/4 tsp Cream of Tartar Aids in stabilizing the meringue.
  • 1 tsp Vanilla Extract Adds flavor to the meringue.
  • 1 drop Violet Food Coloring Optional for lilac hue.
For Garnish
  • 1 cup Edible Lilac Petals or Dried Lavender Adds visual appeal and flavor.

Equipment

  • Food Processor
  • medium saucepan
  • Electric mixer
  • kitchen torch

Method
 

Step‑by‑Step Instructions
  1. In a food processor, combine flour and powdered sugar until mixed. Add cold butter and pulse until coarse crumbs form. Mix in egg yolk and water, then chill for 30 minutes. Roll out and press into tart pans; bake at 350°F for 10-12 minutes. Cool completely.
  2. Whisk together lemon juice, zest, sugar, and eggs in a saucepan. Cook over medium heat until thickened (8-10 minutes). Remove from heat; whisk in butter until smooth. Pour into cooled tart shells and chill for 1 hour.
  3. For the meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until warm (3-5 minutes). Remove from heat; beat until stiff peaks form (5-7 minutes). Stir in vanilla and food coloring, then pipe onto the tarts.
  4. Use a kitchen torch to lightly toast the meringue peaks. Garnish with edible flowers before serving.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 15mgIron: 0.5mg

Notes

Ensure eggs for meringue are at room temperature for better mixing and stability. Keep an eye on baking to avoid overbaking the shells. Serve fresh for the best experience.

Tried this recipe?

Let us know how it was!