Mini Lemon Tart With Lilac Meringue
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.
Calories:
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.