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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
