Name: Mini Lemon Tart with Lilac Meringue Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Cuisine: French-inspired
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1 large egg yolk; 2-3 tablespoons cold water; 1/4 cup lemon juice; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; 3 large egg whites; 1/2 cup granulated sugar; A few drops lilac food coloring (optional); Fresh mint leaves for garnish (optional)

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If you’re looking to brighten up your dessert table with something both charming and delicious, this Mini Lemon Tart with Lilac Meringue is pure magic. Imagine the perfect buttery tart shell cradling a tangy, silky lemon filling crowned by a fluffy, pastel lilac meringue that’s just begging to be toasted to golden perfection. This delightful combination brings fresh citrus brightness and an elegant floral twist to an irresistible bite-sized treat. Whether you’re serving these at a special brunch or as a sweet surprise after dinner, they are guaranteed to wow both the eyes and taste buds.

Mini Lemon Tart with Lilac Meringue Recipe - Recipe Image

Ingredients You’ll Need

Don’t worry, the ingredient list for this Mini Lemon Tart with Lilac Meringue is refreshingly straightforward. Each item plays a key role, from building the perfect crust to crafting that luscious lemon custard and finally topping everything off with light-as-air meringue that’s tinted just right. Let’s break down the essentials that will make this dessert shine!

1 cup all-purpose flour: The foundation of the tart shell, providing structure and a tender crumb.
1/2 cup unsalted butter, chilled and cubed: This adds richness and flakiness to the crust.
1/4 cup powdered sugar: Sweetens the crust gently without graininess.
1/4 teaspoon salt: Balances the sweetness and enhances flavors.
1 large egg yolk: Binds the dough and lends tenderness.
1/4 cup lemon juice: The star ingredient in the filling for that bright, zesty flavor.
1/2 cup granulated sugar: Sweetens the lemon curd perfectly while helping it thicken.
2 large eggs: Give the filling body and creaminess.
1 teaspoon lemon zest: Adds an extra punch of lively citrus aroma.
1/2 teaspoon vanilla extract: Brings warmth and depth to the lemon custard.
3 large egg whites: Whipped into the meringue for that dreamy, airy topping.
1/2 cup granulated sugar (for meringue): Sweetens and stabilizes the meringue peaks.
A few drops lilac food coloring (optional): Gives the meringue its delicate, floral hue.
Fresh mint leaves for garnish (optional): Adds a fresh, herbal note and pretty greenery on top.

How to Make Mini Lemon Tart with Lilac Meringue

Step 1: Prepare the Tart Shell

Start by combining your flour, powdered sugar, and salt in a bowl. Cut in the chilled butter until the mixture looks like coarse crumbs—this is what ensures your crust becomes perfectly flaky. Add the egg yolk and a splash of cold water, just enough to bring the dough together. Roll it out gently, then cut circles to fit your mini tart pans. Don’t forget to prick the bases with a fork—this prevents puffing during baking. Pop them into the fridge to chill for at least 30 minutes; this step is crucial for keeping that lovely flaky texture.

Step 2: Bake the Tart Shells

Preheat your oven to 350°F (175°C). Bake those chilled tart shells for about 15 to 20 minutes until you see a beautiful golden color developing. Let them cool completely before moving on to the filling stage. Cool shells keep everything beautifully intact, avoiding sogginess when the lemon curd is added.

Step 3: Make the Lemon Filling

Whisk together lemon juice, sugar, eggs, lemon zest, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens like luscious custard. This step is so rewarding because you’ll start to smell that invigorating lemon aroma filling your kitchen. Once thickened, take it off the heat and let it cool slightly to warm room temperature before pouring it into the tart shells.

Step 4: Prepare the Lilac Meringue

Grab a clean bowl and beat the egg whites until soft peaks form. Slowly add granulated sugar a little at a time, continuing to whip until you get those beautiful, stiff peaks that hold their shape. If you’re feeling whimsical, gently fold in a few drops of lilac food coloring to dye the meringue a stunning pastel purple. This is the moment your Mini Lemon Tart with Lilac Meringue really begins to shine, visually and texturally.

Step 5: Pipe and Toast the Meringue

Pipe or gently spoon the lilac meringue on top of the lemon filling in each tart. For that gorgeous toasted look and slightly caramelized flavor, use a kitchen torch to brown the meringue lightly. If you don’t have a torch, placing the tarts under a broiler for just a couple of minutes does the trick—just keep a close eye to avoid burning. Once toasted, your tarts will be ready to impress!

How to Serve Mini Lemon Tart with Lilac Meringue

Garnishes

A few fresh mint leaves provide a refreshing contrast and a pop of green that pairs beautifully with the pastel lilac meringue. You might also sprinkle some edible flowers or crystallized lemon zest for that show-stopping presentation. These small touches make serving your Mini Lemon Tart with Lilac Meringue feel extra special.

Side Dishes

These tarts are delightful on their own but also amazing alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Pairing with a fruity salad featuring berries or stone fruits can complement the tart’s citrus notes perfectly, making it a balanced and colorful dessert offering.

Creative Ways to Present

Try arranging your Mini Lemon Tart with Lilac Meringue on a rustic wooden board adorned with fresh lilac sprigs or lemon slices for an elegant display. You can also serve them in pretty cupcake liners or mini cake stands to add height and dimension to your dessert table. Playing with presentation elevates the experience even more!

Make Ahead and Storage

Storing Leftovers

If you have any tarts left after your gathering, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, maintaining the delicate balance between the crisp crust and creamy filling. Just be mindful that the meringue topping is best eaten fresh, as it may lose some of its fluffiness over time.

Freezing

While the tart shells can be frozen before baking, it’s not recommended to freeze the filled Mini Lemon Tart with Lilac Meringue because the lemon filling and meringue don’t freeze well together. For best results, prepare and freeze the shells in advance, then bake and fill the day you plan to serve.

Reheating

Gently warm refrigerated tarts at room temperature for about 15 minutes before serving. Avoid microwaving as it could cause the meringue to deflate and the crust to become soggy. If you want to refresh the meringue’s golden toasty edges, a quick pass under the broiler for 20-30 seconds can revive that lovely color.

FAQs

Can I make the tart shells ahead of time?

Absolutely! You can prepare and freeze the tart shells before baking, then bake them fresh when you’re ready to assemble your Mini Lemon Tart with Lilac Meringue. This saves time on the day you want to impress your guests.

What can I use instead of lilac food coloring?

If you don’t have lilac food coloring, try using a touch of natural purple coloring like blueberry juice or butterfly pea flower extract. Just add sparingly and fold gently to keep your meringue light and airy.

Is it necessary to use a kitchen torch to brown the meringue?

A kitchen torch gives you the most control over browning, but you can also place the tarts under a broiler for a minute or two. Just watch closely to prevent burning – it happens faster than you might expect!

Can I substitute fresh lemon juice with bottled lemon juice?

Fresh lemon juice is definitely preferred for its vibrant flavor, but if you only have bottled lemon juice on hand, it will still work. Just be sure to use a good-quality bottled juice without additives for best results.

How many Mini Lemon Tarts with Lilac Meringue does this recipe make?

This recipe yields about 12 delightful mini tarts, perfect for sharing at a small gathering or as a special treat for your family.

Final Thoughts

It doesn’t get much better than the bright and beautiful Mini Lemon Tart with Lilac Meringue. The perfect balance of buttery crust, tangy lemon curd, and fluffy pastel meringue makes these tarts a true crowd-pleaser. I can’t wait for you to give this recipe a try and bring a little sunshine and elegance to your kitchen. Happy baking, my friend!

Mini Lemon Tart with Lilac Meringue Recipe

★★★★★

5.2 from 5 reviews

Author: Zoe
Total Time: 1 hour
Yield: 12 mini tarts 1x
Diet: Vegetarian

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Description

These Mini Lemon Tarts with Lilac Meringue combine a crisp, buttery tart shell with a tangy lemon filling, topped with a fluffy, lightly browned lilac-tinted meringue. Perfectly sized for parties or a delightful dessert, they offer a beautiful balance of tart and sweet with a visually stunning finish.

Instructions

Prepare the Tart Shell: In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add enough cold water, 2 to 3 tablespoons, to form a smooth dough. Roll out the dough on a lightly floured surface and cut into circles to fit mini tart pans. Prick the bases with a fork to prevent puffing. Chill the tart shells in the refrigerator for 30 minutes.
Bake the Tart Shells: Preheat the oven to 350°F (175°C). Place the tart shells on a baking sheet and bake for 15-20 minutes until they are golden brown. Remove from the oven and let them cool completely before filling.
Make the Lemon Filling: In a saucepan over medium heat, whisk together the lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and allow it to cool slightly.
Prepare the Meringue: In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form. If desired, gently fold in a few drops of lilac food coloring to tint the meringue.
Pipe the Meringue: Spoon or pipe the lilac meringue generously over the cooled lemon filling in each tart. Use a kitchen torch to lightly brown the meringue or place the tarts under a broiler for 1-2 minutes, keeping a close watch to avoid burning.
Serve: Garnish each tart with fresh mint leaves if desired. Serve immediately for the best texture and flavor. These mini lemon tarts are perfect for an elegant dessert or special occasion.

Notes

Ensure the tart shells are completely cooled before adding the lemon filling to prevent sogginess.
If you don’t have lilac food coloring, you can omit it; the meringue will remain a classic white color.
Use fresh lemon juice and zest for the brightest flavor.
To make rolling and cutting easier, chill the dough well and flour your surface lightly.
If you don’t have a kitchen torch, use the broiler but watch carefully to avoid burning the meringue.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired