Mini Lemon Tart with Lilac Meringue Recipe

If you’re searching for a dessert that’s both stunning and irresistibly delicious, the Mini Lemon Tart with Lilac Meringue is about to become your new favorite. These petite tarts are a symphony of flavors: a buttery, crisp crust cradling a silky lemon filling, all topped off with a dreamy, floral lilac meringue that’s as beautiful as it is unique. Whether you’re hosting an afternoon tea or looking for a show-stopper for your next dinner party, this recipe delivers charm and elegance in every bite.

Ingredients You’ll Need

Every element in this Mini Lemon Tart with Lilac Meringue recipe brings something special to the table. The ingredients are straightforward but chosen with care, each one contributing to the dessert’s bright flavor, delicate crunch, and lovely color.

• All-purpose flour: The foundation of our crust, giving it structure and that perfect tender bite.
• Unsalted butter, cold and cubed: Makes the crust beautifully flaky and rich—cold butter is key!
• Powdered sugar: Adds delicate sweetness and a tender crumb to the pastry base.
• Salt: Just a pinch sharpens the flavors and balances the sweetness.
• Cold water: Helps bind the dough without making it tough; add just enough for it to come together.
• Large egg yolks and whole egg: These give the lemon filling its silky texture and rich color.
• Fresh lemon juice: The star of the show—freshly squeezed for the brightest, tangiest filling.
• Lemon zest: Packs an extra punch of citrus aroma and flavor.
• Granulated sugar: Sweetens both the filling and the meringue, balancing the tart lemon.
• Unsalted butter (for filling): Whisked in at the end for a glossy, luscious finish.
• Large egg whites, room temperature: The secret to a voluminous, glossy meringue.
• Cream of tartar: Stabilizes the egg whites for meringue that holds its shape beautifully.
• Lilac extract or syrup (edible grade): Infuses the meringue with a delicate, floral note—make sure it’s food-safe!
• Purple food coloring (optional): Just a drop gives your meringue a whimsical, springtime hue.

How to Make Mini Lemon Tart with Lilac Meringue

Step 1: Prepare the Tart Crusts

Start by preheating your oven to 350°F. In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs. Drizzle in cold water, one tablespoon at a time, until the dough just comes together. Gently press the dough into your mini tart pans—about 4 inches each—making sure it’s even all around. Prick the bottoms with a fork to prevent puffing, then bake for 10 to 12 minutes until the edges are lightly golden. Set aside to cool completely.

Step 2: Make the Lemon Filling

For that signature zing, whisk together the egg yolks, whole egg, fresh lemon juice, zest, and sugar in a saucepan. Set it over medium-low heat and stir constantly—you want the mixture to thicken gradually, which takes about 6 to 8 minutes. Once it’s thick enough to coat a spoon, remove it from the heat and whisk in the butter until the filling is velvety and smooth. Let it cool for a few minutes before spooning it into your cooled tart shells. Chill the filled tarts in the fridge for at least an hour to set the custard perfectly.

Step 3: Whip Up the Lilac Meringue

Now comes the magic: the lilac meringue! In a clean mixing bowl, beat the room-temperature egg whites and cream of tartar on medium speed until frothy. Gradually add the sugar, a spoonful at a time, then increase the mixer to high and beat until you get stiff, glossy peaks. Gently fold in the lilac extract or syrup and, if you want a pop of color, a drop of purple food coloring. The result is a cloud-like meringue that smells and tastes like a spring garden.

Step 4: Assemble and Toast

Using a piping bag or a spoon, swirl or dollop the lilac meringue generously over the chilled lemon filling. For that classic touch, take a kitchen torch and lightly brown the meringue until it’s golden in spots. If you don’t have a torch, you can pop the tarts under the broiler for 30 to 60 seconds—just watch them closely! Once toasted, they’re ready to serve, although they’ll keep beautifully in the fridge until you’re ready to impress your guests.

How to Serve Mini Lemon Tart with Lilac Meringue

Garnishes

Take your Mini Lemon Tart with Lilac Meringue to the next level with just a few thoughtful garnishes. Try a sprinkle of fresh lemon zest, a few edible flowers, or even a tiny sprig of mint for a pop of color and extra fragrance. If you have extra lilac blossoms (make sure they’re edible!), scatter them around the plate for a truly enchanting presentation.

Side Dishes

These tarts are delightful on their own, but if you want to round out your dessert table, serve them with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. A bowl of fresh berries—especially blueberries or raspberries—adds a juicy, tangy contrast that complements the lemon and lilac flavors beautifully.

Creative Ways to Present

For a playful twist, arrange the Mini Lemon Tart with Lilac Meringue on a tiered cake stand for a dramatic centerpiece. You can also serve them on vintage floral plates for a tea party vibe, or package them in clear boxes tied with ribbon for the sweetest edible gift. If you’re feeling extra festive, use mini tart pans with fun shapes or scalloped edges to make each tartlet a little work of art.

Make Ahead and Storage

Storing Leftovers

If you have any Mini Lemon Tart with Lilac Meringue left over (lucky you!), store them in an airtight container in the refrigerator. The tart shells will stay crisp for a day or two, and the meringue will hold its shape, though it’s best enjoyed fresh for maximum fluffiness.

Freezing

You can freeze the tart shells and lemon filling separately for longer storage. Wrap the baked tart shells tightly in plastic wrap and freeze for up to two months. The lemon filling can be frozen in an airtight container for up to a month. Thaw both in the fridge overnight before assembling. Avoid freezing the meringue, as it can become weepy and lose its airy texture.

Reheating

If you want to refresh the tarts, let them come to room temperature before serving. If the crust needs a little crisping, place the shells (without filling) in a low oven for a few minutes. Add the filling and meringue after reheating for the best texture.

FAQs

Can I substitute another extract for lilac in the meringue?

Absolutely! If lilac extract is hard to find, food-grade lavender or even classic vanilla extract works beautifully in the meringue. Each brings a unique flavor twist while complementing the lemon filling.

Why do I need to use cold butter in the crust?

Cold butter is the secret to a tender, flaky crust. When the butter melts during baking, it creates little pockets of steam, giving your Mini Lemon Tart with Lilac Meringue that irresistible, crisp bite.

Can I make the tart shells in advance?

Yes, you can bake the tart shells up to two days ahead. Store them in an airtight container at room temperature, and fill them with lemon curd and meringue just before serving for the freshest taste and texture.

Is it safe to use fresh lilac blossoms for garnish?

Edible lilac blossoms can make a gorgeous garnish, but ensure they are pesticide-free and truly edible. If you’re unsure, stick with food-grade lilac extract or syrup for flavor, and opt for other edible flowers for decoration.

How do I get the perfect meringue peaks?

For glossy, stiff meringue peaks, be sure your mixing bowl is squeaky clean and free of any yolk or grease. Add sugar gradually, and beat until the meringue is thick enough to hold its shape when you lift the beaters—patience is key!

Final Thoughts

If you’re ready to treat yourself and your loved ones to something truly special, give this Mini Lemon Tart with Lilac Meringue a try. It’s a dessert that looks impressive, tastes incredible, and feels like a celebration of spring with every single bite. I can’t wait for you to experience the magic of lemon and lilac together—happy baking!

Mini Lemon Tart with Lilac Meringue Recipe

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• Author: admin
• Total Time: 1 hour plus chilling time
• Yield: 6 mini tarts 1x
• Diet: Vegetarian

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Description

These Mini Lemon Tarts with Lilac Meringue combine a buttery, flaky crust with a tangy lemon filling topped by a delicate, floral lilac-flavored meringue. Perfect for spring or special occasions, these French-inspired desserts offer a beautiful balance of sweet, tart, and fragrant flavors.

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Ingredients

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For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 to 2 tablespoons cold water

For the lemon filling:

• 3 large egg yolks
• 1 large egg
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter, cut into pieces

For the lilac meringue:

• 3 large egg whites, room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon lilac extract or lilac syrup (edible grade)
• A drop of purple food coloring (optional)

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Instructions

1. Prepare the crust: Preheat the oven to 350°F. In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add cold water gradually, one tablespoon at a time, mixing just until the dough holds together. Press the dough evenly into mini tart pans (about 4-inch size). Prick the bottoms with a fork to prevent bubbling and bake for 10–12 minutes until lightly golden. Remove and let cool completely.
2. Make the lemon filling: In a saucepan, whisk together the egg yolks, whole egg, fresh lemon juice, lemon zest, and granulated sugar. Cook over medium-low heat, stirring constantly to prevent curdling, until the mixture thickens to a custard-like consistency, approximately 6–8 minutes. Remove from heat and whisk in the butter pieces until smooth and glossy. Allow the filling to cool slightly before spooning into the cooled tart shells. Refrigerate for at least 1 hour to set the filling.
3. Prepare the lilac meringue: Using a stand mixer or hand mixer, beat the egg whites with cream of tartar on medium speed until frothy. Slowly add the granulated sugar in a steady stream while continuing to beat. Increase the speed to high and continue beating until stiff, glossy peaks form. Gently fold in the lilac extract and optionally a drop of purple food coloring for visual effect, mixing just until incorporated.
4. Assemble and finish: Pipe or spoon the lilac meringue over the chilled lemon filling in each tart. Use a kitchen torch to lightly brown the meringue for an elegant finish, or place under a broiler for 30–60 seconds, watching carefully to avoid burning. Serve the tarts immediately or refrigerate them until ready to serve.

Notes

• Ensure the lilac flavoring used is food-grade and safe for consumption.
• If lilac extract is unavailable, substitute with lavender or vanilla extract.
• Tarts can be prepared up to a day ahead; store un-topped tart shells and lemon filling in the refrigerator, then add the meringue just before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 mini tart
• Calories: 310
• Sugar: 23g
• Sodium: 95mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg