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