Mini Lemon Tart with Lilac Meringue Recipe

There is something truly magical about the delicate balance of zesty citrus and sweet, fluffy meringue in a Mini Lemon Tart with Lilac Meringue Recipe. This dessert is not only a feast for your taste buds but also a celebration of spring’s freshest flavors and colors. Imagine biting into a buttery, crisp tart shell filled with smooth, tart lemon custard and topped with a cloud of fragrant lilac-infused meringue. It’s a stunning treat that brightens any occasion and makes dessert feel like an elegant, joyous moment.

Ingredients You’ll Need

Every ingredient in this recipe is thoughtfully chosen to create that perfect harmony of textures and flavors. From the buttery crust to the vibrant lemon filling and the ethereal lilac meringue, each element plays a crucial role in making these mini tarts unforgettable.

• 1 1/4 cups all-purpose flour: The base for a crisp and tender tart crust.
• 1/4 cup powdered sugar: Adds subtle sweetness and keeps the crust delicate.
• 1/2 cup unsalted butter (cold, cubed): Essential for that flaky, melt-in-your-mouth texture.
• 1 egg yolk: Helps bind the tart dough for perfect structure.
• 1–2 tablespoons cold water: Just enough to bring the dough together without making it tough.
• 1/2 cup fresh lemon juice: The bright, tangy heart of the lemon filling.
• 1 tablespoon lemon zest: Adds an intense citrus aroma and depth of flavor.
• 1/2 cup granulated sugar (for filling): Sweetens the lemon curd to perfection.
• 2 large eggs and 1 egg yolk: Create the luscious, silky lemon custard.
• 1/4 cup unsalted butter (cubed, for filling): Enriches the lemon curd and adds a velvety finish.
• 2 large egg whites: Whipped to form the airy lilac meringue topping.
• 1/2 cup granulated sugar (for meringue): Stabilizes the meringue and brings sweetness.
• 1/2 teaspoon cream of tartar: Helps achieve those perfect stiff meringue peaks.
• 1/2 teaspoon lilac extract (or edible lilac syrup): Infuses the meringue with a delicate floral fragrance.
• Lilac petals for garnish (optional, edible only): Adds a charming, colorful finish that wows your guests.

How to Make Mini Lemon Tart with Lilac Meringue Recipe

Step 1: Prepare and Bake the Tart Shells

Start by mixing the all-purpose flour and powdered sugar in a bowl. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs. Add the egg yolk and just enough cold water to bring the dough together without overworking it. Press the dough evenly into mini tart pans and chill for 30 minutes to prevent shrinking during baking. Prick each tart shell with a fork, then bake at 350°F (175°C) for 12 to 15 minutes until they’re lightly golden. Let them cool completely before the next step to maintain their crisp texture.

Step 2: Make the Lemon Filling

In a saucepan over medium-low heat, whisk together fresh lemon juice, lemon zest, sugar, eggs, and egg yolk. Stir constantly to prevent curdling and cook until the mixture thickens, about 5 to 7 minutes. Remove from heat and whisk in the cubed butter until you achieve a smooth, glossy lemon curd. Allow it to cool just slightly before spooning it into the cooled tart shells. Place the filled tarts in the fridge for at least one hour so the lemon filling sets perfectly.

Step 3: Create the Lilac Meringue

Beat the egg whites with cream of tartar in a clean, dry bowl until soft peaks form. Slowly add the granulated sugar, continuing to beat until stiff, glossy peaks appear. Gently fold in the lilac extract to infuse the meringue with that subtle floral flavor that makes this dessert unique. Pipe or spoon the lilac meringue generously over the chilled lemon tarts. Lightly torch the tops if you want a beautiful golden finish or leave them as is for a soft, cloud-like appearance. Garnish with fresh edible lilac petals for an extra touch of elegance.

How to Serve Mini Lemon Tart with Lilac Meringue Recipe

Garnishes

A few edible lilac petals scattered on top instantly elevate the look and aroma of these tarts. You could also sprinkle a tiny pinch of crushed pistachios or finely grated lemon zest for added color and texture. Fresh mint leaves pair beautifully with the citrus and floral notes, offering a refreshing lift.

Side Dishes

These mini tarts shine as a standalone dessert, but you might want to serve them alongside a light fruit salad featuring berries or a scoop of vanilla bean ice cream for an indulgent contrast. A delicate cup of green tea or a glass of sparkling wine complements the tart’s bright and airy flavors wonderfully.

Creative Ways to Present

Think outside the box by serving the tarts on a rustic wooden board dotted with lilac blossoms or a porcelain cake stand for a touch of sophistication. Try layering a few mini tarts on tiered trays for a tea party vibe. You can even try different colored lilac extracts to create a pastel-colored meringue that’s immediately Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Lemon Tart with Lilac Meringue Recipe chilled in an airtight container for up to two days. The meringue will stay fluffy but may soften slightly, so it’s best enjoyed fresh for that perfect texture combination.

Freezing

While you can freeze the tart shells separately, it’s not advisable to freeze tarts once assembled with lemon filling and meringue because the meringue texture may become grainy upon thawing. Freeze the crusts for up to one month and bake them fresh when ready.

Reheating

If you prefer your tarts at room temperature, let refrigerated tarts sit out for 20 to 30 minutes before serving. Avoid reheating in the oven or microwave to prevent the delicate meringue from melting or the crust becoming soggy.

FAQs

Can I substitute lilac extract with other flavors?

Absolutely! Lilac extract can be swapped for lavender or vanilla extracts to add a floral note without changing the texture. Each alternative adds its own unique charm to the meringue.

How do I know when the lemon filling is thick enough?

The lemon curd is ready when it coats the back of a spoon and you can draw a line through it with your finger without it running. This indicates a custard-like consistency perfect for filling your tarts.

Is it safe to eat lilac petals?

Make sure to use only edible, pesticide-free lilac petals when garnishing. Not all lilac varieties are safe, so source your petals carefully, preferably from specialty food suppliers or your own garden grown without chemicals.

What’s the best way to pipe the meringue?

Use a piping bag fitted with a star or round tip to create pretty swirls or peaks. If you don’t have a piping bag, a spoon works just fine to dollop meringue on top. The key is to handle it gently to keep the airy texture.

Can I make this recipe vegan?

This recipe relies heavily on eggs for the crust, filling, and meringue, so it’s challenging to veganize without compromising texture. However, experimenting with aquafaba for meringue and plant-based alternatives for crust and filling might be an option if you’re up for a culinary adventure.

Final Thoughts

The Mini Lemon Tart with Lilac Meringue Recipe is a beautiful showcase of bright, fresh citrus paired with delicate floral sweetness that truly lifts your dessert game. Whether for a special celebration or just a way to treat yourself and loved ones, these tarts turn simple ingredients into something absolutely enchanting. I encourage you to give this recipe a try—you’ll love how it fills your kitchen with the scents of spring and leaves everyone asking for another bite.

Mini Lemon Tart with Lilac Meringue Recipe

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• Author: admin
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: 6 mini tarts 1x
• Diet: Vegetarian

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Description

A delicate and refreshing Mini Lemon Tart topped with a floral lilac meringue, perfect for spring gatherings or elegant dessert occasions. This French-inspired treat features a buttery tart crust, tangy lemon filling, and a beautifully light, subtly floral meringue finish.

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Ingredients

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For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons cold 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
• 1/4 cup unsalted butter, cubed

For the Lilac Meringue:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon lilac extract (or edible lilac syrup)
• Lilac petals for garnish (optional, edible only)

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Instructions

1. Prepare the Tart Crust: In a bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 1 to 2 tablespoons of cold water, mixing just until the dough comes together. Press the dough evenly into small tart pans. Chill the tart shells in the refrigerator for 30 minutes to set.
2. Bake the Tart Shells: Preheat your oven to 350°F (175°C). Once chilled, prick the tart crusts with a fork to prevent puffing during baking. Bake the shells for 12 to 15 minutes or until they turn lightly golden. Remove from the oven and let them cool completely on a wire rack.
3. Make the Lemon Filling: In a saucepan over medium-low heat, whisk together the fresh lemon juice, lemon zest, granulated sugar, eggs, and egg yolk constantly to avoid curdling. Continue stirring gently until the mixture thickens, about 5 to 7 minutes. Remove from the heat and immediately whisk in the cubed unsalted butter until the filling is smooth and glossy. Allow it to cool slightly before filling the tart shells. Spoon the lemon curd evenly into the cooled tart crusts. Chill the filled tarts in the refrigerator for at least 1 hour to set.
4. Prepare the Lilac Meringue: Using a clean bowl and electric mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks develop and the mixture is glossy. Gently fold in the lilac extract or edible lilac syrup for a subtle floral flavor.
5. Assemble and Finish: Pipe or spoon the lilac meringue topping onto the chilled lemon tarts, covering the lemon filling completely. For a golden finish, lightly torch the meringue until browned; alternatively, leave it as is for a soft, natural look. Garnish with edible lilac petals if desired. Serve the tarts the same day for the best texture and flavor.

Notes

• Lilac extract can be substituted with lavender or vanilla extract to achieve a similar floral hint.
• Ensure lilac petals used for garnish are pesticide-free and edible to avoid any health risks.
• These tarts are best enjoyed the same day they are made to preserve the perfect balance of crisp crust and fluffy meringue.
• Chilling times are important to achieve the right texture, so do not skip or shorten them.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired