Mini Lemon Tart with Lilac Meringue
Delicate mini tarts filled with tangy lemon curd and topped with a fragrant lilac-infused meringue. Elegant, floral, and perfect for spring gatherings.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter cold, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- 0.5 cup fresh lemon juice from 2-3 lemons
- 1 tablespoon lemon zest
- 0.75 cup granulated sugar
- 3 large egg yolks
- 2 large whole eggs
- 6 tablespoons unsalted butter cut into small pieces
- 0.25 cup water
- 0.75 cup granulated sugar
- 0.5 cup fresh lilac blossoms pesticide-free, gently rinsed
- 3 large egg whites room temperature
- 0.25 teaspoon cream of tartar
Instructions
- Step 1: Make the Tart Shells
Pulse flour, powdered sugar, and salt in a food processor. Add butter cubes and pulse until coarse crumbs form. Add egg yolk and 2 tbsp ice water, pulsing until dough comes together. Chill 30+ minutes. Roll out dough and cut circles to fit mini tart pan. Press into cups, prick with fork, and bake 15-18 min until golden. Cool completely. - Step 2: Prepare the Lemon Curd
Whisk lemon juice, zest, sugar, egg yolks, and whole eggs in a saucepan. Cook over medium-low heat, whisking until thickened (~8-10 min). Remove from heat and stir in butter until incorporated. Strain through sieve, cover with plastic wrap on surface, and refrigerate 2+ hours until firm. - Step 3: Create the Lilac Meringue
Combine water, sugar, and lilac blossoms in a saucepan. Simmer 1 min, then steep 15 min. Strain and cool. Beat egg whites and cream of tartar to soft peaks. Slowly add cooled lilac syrup, then beat to stiff, glossy peaks (~5-7 min). - Step 4: Assemble the Tarts
Spoon chilled lemon curd into tart shells. Top with lilac meringue, spooned or piped. Lightly toast with kitchen torch until golden. Serve immediately.
Notes
Use pesticide-free lilac blossoms. Ensure bowl and whisk are free of grease to achieve proper meringue peaks. If no food processor, use pastry blender or two knives for dough.
