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Mini Lemon Tart with Lilac Meringue

A delightful spring dessert featuring a crisp pâte sucrée crust filled with tart lemon curd and topped with a delicate lilac meringue.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 tarts
Course: Dessert, Sweet
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour Use chilled for best results.
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed Keep cold for a flakier crust.
  • 1 large egg yolk
  • 1–2 tbsp cold water Add as needed to bring dough together.
For the lemon curd
  • 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 To be whisked into curd.
For the lilac meringue
  • 3 large egg whites No fat contamination.
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar Helps stabilize the meringue.
  • 1/2 tsp vanilla extract
  • a few drops violet food coloring (or a mix of red and blue) Adjust for preferred color.
  • optional edible lilac flowers for garnish Ensure they are edible and pesticide-free.

Method
 

Prepare the crust
  1. In a food processor, pulse the flour and powdered sugar until combined.
  2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  3. Add the egg yolk and 1 tablespoon of cold water, pulsing until the dough just comes together; add extra water if needed.
  4. Wrap the dough and chill for 30 minutes to firm the butter and let flavors settle.
Blind-bake the shells
  1. Preheat the oven to 350°F (175°C).
  2. Roll out the chilled dough and press gently into mini tart pans, ensuring a thicker rim.
  3. Prick the base with a fork, line with parchment, and fill with pie weights or dried beans.
  4. Bake for 10–12 minutes until edges are pale gold; let shells cool completely.
Make the lemon curd
  1. In a saucepan, whisk together fresh lemon juice, lemon zest, 3/4 cup granulated sugar, and 3 eggs until smooth.
  2. Cook over medium heat, stirring constantly until the curd thickens—about 8–10 minutes.
  3. Remove from heat and whisk in cubed butter until silkily combined.
  4. Let the curd cool slightly, then spoon it into the cooled tart shells and chill for 1 hour.
Prepare the lilac meringue
  1. Place a heatproof bowl over simmering water; whisk egg whites, granulated sugar, and cream of tartar until warm to touch.
  2. Remove from heat and beat with an electric mixer until glossy, stiff peaks form (about 5–7 minutes).
  3. Fold in vanilla and violet food coloring, adjusting for hue.
Finish and toast
  1. Pipe the lilac meringue onto the chilled lemon tarts using a star tip.
  2. Gently toast the meringue tips with a kitchen torch until lightly amber.
  3. Garnish with edible lilac petals or a light sprinkle of dried lavender.

Notes

For best taste, serve slightly chilled. Store tarts in an airtight container in the refrigerator and consume within 24 hours.