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Mini Lemon Tart with Lilac Meringue

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Delightfully zesty mini lemon tarts topped with fluffy lilac meringue, perfect for spring celebrations.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp cold water
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 6 tbsp unsalted butter, cubed
  • 3 large egg whites
  • 3/4 cup granulated sugar (for meringue)
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • A few drops of violet food coloring (optional)
  • Optional: edible lilac flowers for garnish

Instructions

  1. Prep Your Oven: Preheat your oven to 350°F (175°C).
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour and powdered sugar.
  3. Cut in the Butter: Add the cold, cubed unsalted butter and work it into the flour until it resembles coarse crumbs.
  4. Add Egg Yolk and Water: Stir in the egg yolk and gradually add cold water until the dough comes together.
  5. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Roll It Out: Roll out the chilled dough to about 1/8-inch thick.
  7. Line Tart Pans: Place the rolled-out dough into tart pans and trim any excess.
  8. Blind Bake: Bake with pie weights for about 15 minutes, then another 5-10 minutes until golden.
  9. Cool: Let the tarts cool on a wire rack.
  10. Mix the Base Ingredients: In a saucepan, whisk lemon juice, zest, sugar, and eggs until combined.
  11. Add Butter: Stir in cubed butter until melted and smooth.
  12. Thicken the Filling: Cook while stirring until it thickens enough to coat the back of a spoon.
  13. Cool Down: Remove from heat and let cool slightly before pouring into tart shells.
  14. Whip the Egg Whites: In a clean bowl, whip the egg whites until frothy; add cream of tartar.
  15. Incorporate Sugar Gradually: Gradually add sugar until glossy and stiff peaks form.
  16. Flavor and Color: Fold in vanilla extract and food coloring until desired shade is achieved.
  17. Pipe the Meringue: Dollop or pipe meringue on top of the lemon filling.
  18. Torch or Bake: Brown meringue with a kitchen torch or bake for 5-7 minutes at 350°F.
  19. Cool Again: Let mini tarts cool completely before serving.

Notes

For a pop of color, garnish with edible lilacs or mint sprigs.

Nutrition

Keywords: lemon tart, spring dessert, mini tart, meringue

Find it online: https://peakplatter.com/mini-lemon-tart-lilac-meringue-spring-dessert/