Mini Lemon Tart with Lilac Meringue (Print Version)
Crisp shells with tangy lemon curd and fluffy lilac meringue topping.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold, cubed
04 - 1 large egg yolk
05 - 1-2 tbsp cold water
06 - Pinch of salt
→ Lemon Curd
07 - 2 large eggs
08 - 2 large egg yolks
09 - 2/3 cup granulated sugar
10 - 1/2 cup fresh lemon juice
11 - 2 tsp finely grated lemon zest
12 - 1/3 cup unsalted butter, cut into pieces
13 - Pinch of salt
→ Lilac Meringue
14 - 2 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 tsp cream of tartar
17 - 1 tbsp lilac syrup
18 - Edible lilac blossoms for garnish
# How-To:
01 - Preheat oven to 350°F. In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water; mix until dough just comes together, adding more water if needed. Divide dough into 6 portions. Press each into a 4-inch mini tart pan, trimming edges and pricking bottoms with a fork. Freeze for 10 minutes, then bake for 15-18 minutes until golden. Cool completely.
02 - In a saucepan, whisk together eggs, yolks, sugar, lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon, about 6-8 minutes. Remove from heat and whisk in butter pieces until smooth. Pour curd into a bowl, cover surface with plastic wrap, and chill until set for at least 1 hour.
03 - Spoon or pipe lemon curd into cooled tart shells, smoothing the tops evenly.
04 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating to stiff, glossy peaks. Beat in lilac syrup until fully incorporated.
05 - Spoon or pipe meringue onto filled tarts. Use a kitchen torch to lightly brown the meringue if desired. Garnish with edible lilac blossoms. Serve immediately or refrigerate up to 4 hours.
# Expert Advice:
01 -
- The lilac meringue tastes like spring itself captured in sweet, pillowy clouds
- These minis look like they came from a French patisserie but are totally approachable
- The combination of tart lemon and gentle floral notes feels sophisticated yet playful
02 -
- If lilac syrup is unavailable, use elderflower syrup or a few drops of food-grade lavender extract for a similar floral hint.
- Tart shells and lemon curd can be made a day ahead but assemble with meringue just before serving for the best texture.
- Meringue starts weeping after a few hours, so these are best enjoyed the same day they are assembled.
03 -
- Use room temperature eggs for both the curd and meringue to ensure proper emulsification and maximum volume.
- When making lemon curd, keep the heat moderate and stir constantly to prevent scrambling the eggs.