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.

Ingredients

Scale

Tart Shell

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

Lemon Filling

1/4 cup lemon juice
1/2 cup granulated sugar
2 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Lilac Meringue

3 large egg whites
1/2 cup granulated sugar
A few drops lilac food coloring (optional)

Garnish

Fresh mint leaves for garnish (optional)

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

Nutrition

Serving Size: 1 mini tart
Calories: 175 kcal
Sugar: 18 g
Sodium: 65 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 0.3 g
Protein: 3 g
Cholesterol: 75 mg

Keywords: mini lemon tart, lilac meringue, lemon dessert, bite-sized tarts, party dessert, tangy lemon filling, baked meringue