Description
These Mini Lemon Tarts with Lilac Meringue are delicate, elegant, and bursting with bright citrus flavor. A buttery tart shell is filled with silky lemon curd and topped with softly floral meringue for a stunning dessert experience.
Ingredients
Scale
Ingredients
Tart Shells
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
Lemon Filling
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup butter
Lilac Meringue
- 3 egg whites
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 1–2 tsp lilac syrup or floral extract (food-grade)
- Pinch of salt
Instructions
Instructions
- Make tart shells: Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk and water to form dough. Chill 30 minutes.
- Roll dough and press into mini tart molds. Bake at 350°F (175°C) for 12–15 minutes until golden. Cool.
- Make lemon filling: Whisk lemon juice, zest, sugar, and eggs in a saucepan. Cook over low heat, stirring until thickened. Remove from heat and stir in butter. Cool slightly.
- Fill tarts: Spoon lemon curd into cooled tart shells. Chill to set.
- Make meringue: Beat egg whites and salt until foamy. Gradually add sugar and beat to stiff peaks. Mix in vanilla and lilac flavoring.
- Top tarts: Pipe or spoon meringue onto lemon filling.
- Finish: Lightly torch or bake briefly until meringue is golden.
Notes
Use only food-grade lilac syrup or extract. Chill lemon filling fully before adding meringue for clean layers. A kitchen torch gives the best finish, but broiling works too.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 260
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: mini lemon tarts, lilac meringue, citrus dessert, elegant tart recipe