Mini Lemon Tart with Lilac Meringue came together one quiet April afternoon when the lilac bush behind our old fence finally bloomed after a stubborn winter. My neighbor Elaine was trimming herbs in her yard, my granddaughter was sketching flowers at the kitchen table
and a friend from book club had just dropped off a basket of fresh lemons from her sister’s tree. The house felt light and busy in the best way, with windows open and the scent of citrus drifting through the kitchen.
Someone mentioned Easter brunch coming up at the community center, and suddenly there was talk of pastel desserts, small plates, and something lemony that felt fresh without being heavy. These little tarts grew out of that conversation.
Rolling the dough while the radio hummed softly, whisking lemon filling until it turned silky, and tinting the meringue the palest shade of lilac felt almost meditative. The meringue was toasted and the tarts were lined up on the counter, they looked like spring captured in miniature form.
Short Description
Mini Lemon Tart with Lilac Meringue features a crisp buttery shell filled with bright lemon curd and topped with softly toasted pastel meringue, making it a refined yet cheerful dessert for spring gatherings.
Key Ingredients
- 1 cup all purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ¼ cup lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 3 large egg whites
- ½ cup granulated sugar for meringue
- A few drops lilac food coloring optional
- Fresh mint leaves for garnish optional
Tools Needed
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Mini tart pans
- Saucepan
- Whisk
- Electric mixer
- Piping bag or spoon
- Kitchen torch or oven broiler
Cooking Instructions
Step 1: Prepare the Tart Shell Dough
In a bowl, combine flour, powdered sugar, and salt. Cut in the chilled butter until the mixture looks like coarse crumbs.
Stir in the egg yolk and a small splash of cold water until a soft dough forms. If the dough feels dry, add cold water one teaspoon at a time.
Step 2: Shape and Chill the Shells
Roll the dough on a lightly floured surface and cut circles to fit mini tart pans. Press gently into the pans and prick the bottoms with a fork. Refrigerate for 30 minutes so the shells hold their shape while baking.
Step 3: Bake the Tart Shells
Preheat oven to 350°F (175°C). Bake the chilled shells for 15 to 20 minutes until lightly golden and crisp. Let them cool completely before filling.
Step 4: Make the Lemon Filling
In a saucepan, whisk lemon juice, granulated sugar, eggs, lemon zest, and vanilla. Cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and cool slightly.
Step 5: Fill the Tart Shells
Spoon the warm lemon filling into the cooled tart shells, smoothing the tops gently.
Step 6: Prepare the Meringue
In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks appear. Gently fold in lilac food coloring if using.
Step 7: Pipe and Toast the Meringue
Pipe or spoon meringue onto each tart. Use a kitchen torch to lightly brown the tips, or place under a broiler for a few minutes, watching closely.
Step 8: Garnish and Serve
Finish with fresh mint leaves if desired and serve once the meringue has set.
Why You’ll Love This Recipe
Bright lemon flavor balanced with sweet, airy meringue
Mini size makes them perfect for gatherings and dessert tables
Elegant appearance with simple ingredients
Can be prepared in stages to save time
Light and refreshing after a heavy meal
Mistakes to Avoid & Solutions
Overworking the dough
This can make tart shells tough.
Solution: Mix just until the dough comes together and chill before baking.
Undercooking the lemon filling
A runny filling will not set properly.
Solution: Cook until thick enough to coat a spoon and hold its shape.
Adding sugar too fast to egg whites
This prevents proper meringue structure.
Solution: Add sugar gradually once soft peaks form.
Overbrowning the meringue
The meringue can burn quickly.
Solution: Toast lightly and keep a close eye, especially under a broiler.
Filling warm shells too soon
This can soften the crust.
Solution: Allow tart shells to cool fully before filling.
Serving and Pairing Suggestions
Serve on a pastel dessert platter for Easter brunch
Pair with chamomile or green tea
Add fresh berries alongside for color contrast
Plate individually with a mint garnish
Include on a spring dessert buffet
Storage and Reheating Tips
Store assembled tarts in the refrigerator for up to 2 days
Keep uncovered for the first hour to protect meringue texture
Avoid reheating to preserve the meringue
Tart shells can be baked a day ahead and stored airtight
Lemon filling can be made ahead and chilled separately
FAQs
1. Can I make these without food coloring
Yes, the meringue is beautiful plain white with toasted tips.
2. Can I use bottled lemon juice
Fresh lemon juice is recommended for the brightest flavor.
3. Why did my meringue collapse
This usually happens if the bowl or whisk has grease or moisture.
4. Can I make one large tart instead
Yes, use a standard tart pan and increase baking time slightly.
5. Can these be frozen
Freezing is not recommended once meringue is added.
Tips & Tricks
Chill tart dough thoroughly for crisp shells
Use superfine sugar for smoother meringue
Strain lemon filling for extra silkiness
Pipe meringue in soft swirls for a delicate look
Toast meringue just before serving for best appearance
Recipe Variations
Lavender Lemon Tart
Add ½ teaspoon culinary lavender steeped in the lemon juice, then strain before cooking.
Orange Citrus Tart
Replace half the lemon juice with fresh orange juice and add orange zest.
Berry Lemon Tart
Spread a thin layer of raspberry jam under the lemon filling before adding meringue.
Coconut Meringue Tart
Fold 2 tablespoons finely shredded coconut into the meringue before piping.
Honey Lemon Tart
Replace half the granulated sugar in the filling with honey for a softer sweetness.
Final Thoughts
Mini Lemon Tart with Lilac Meringue has a way of slowing the moment and drawing attention to small details, much like spring itself. From the gentle crunch of the shell to the soft swirl of meringue, each part feels thoughtful without being complicated. This dessert brings a sense of calm to the table, especially when shared during meaningful gatherings.
I enjoy how these tarts invite conversation, lingering glances, and second helpings. They feel just right for celebrating fresh starts and quiet joys. When lilacs bloom and lemons are plentiful, this recipe fits naturally into the season.
Mini Lemon Tart With Lilac Meringue
Ingredients
- 1 cup all purpose flour
- ½ cup unsalted butter chilled and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ¼ cup lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 3 large egg whites
- ½ cup granulated sugar for meringue
- A few drops lilac food coloring optional
- Fresh mint leaves for garnish optional
Instructions
- Combine flour, powdered sugar, and salt; cut in chilled butter, add yolk and water to form dough.
- Roll dough, cut to fit tart pans, prick bottoms, and chill for 30 minutes.
- Bake shells at 350°F (175°C) for 15–20 minutes until golden, then cool completely.
- Whisk lemon juice, sugar, eggs, zest, and vanilla in a saucepan and cook until thick.
- Fill cooled tart shells with warm lemon filling and smooth tops.
- Beat egg whites to soft peaks, slowly add sugar until stiff peaks form; fold in lilac coloring.
- Pipe or spoon meringue onto tarts, then toast with a torch or broiler.
- Garnish with mint leaves if desired and serve once meringue is set.
