As I wandered through a sun-dappled garden, the sweet aroma of blooming lilacs danced in the air, igniting a craving for a light, summery dessert. This craving led me to create a delightful Mini Lemon Tart with Lilac Meringue that captures the essence of spring! Imagine buttery tart shells filled with vibrant lemon curd and crowned with fluffy lilac meringue swirls, offering a refreshing twist on a classic favorite. Not only is this recipe a stunning centerpiece for spring brunches or tea parties, but it’s also quick to prepare and perfect for impressing guests (or treating yourself on a cozy afternoon). So, why not sprinkle a bit of floral magic into your kitchen and embark on this delicious journey? What flavors are you excited to explore as the season blooms? Why is this dessert so delightful? Vibrant, Fresh Flavor: Each bite of this Mini Lemon Tart bursts with tangy lemon curd, harmonizing perfectly with the delicate sweetness of lilac meringue. Stunning Presentation: The lilac meringue adds a whimsical flair, making these tarts an eye-catching addition to any gathering. Quick and Easy: With straightforward steps, you’ll have a gourmet dessert ready in no time, perfect for those busy spring days. Versatile Variations: Try experimenting with flavors like rose meringue or lime-lavender curd to customize your tarts to match your mood or occasion. Crowd-Pleasing Treat: Whether for a brunch or an afternoon tea, these mini tarts are sure to impress your guests and spark conversation, much like a Watermelon Lemonade Beat would! Nutritious Indulgence: Packed with fresh lemon goodness, each tart offers a delightful treat that also provides essential vitamins. Mini Lemon Tart with Lilac Meringue Ingredients • Here’s everything you need to create this delightful spring dessert! For the Tart Shells Flour – Provides structure for the tart; you can substitute with a gluten-free baking mix if desired. Powdered Sugar – Adds sweetness and improves the texture of the crust. Cold Butter – Creates a flaky, tender crust; keep it cold before use. Egg Yolk – Helps bind the crust and adds richness. Water – Moisten the dough for the right texture. For the Lemon Curd Lemon Juice – The main flavor component; use freshly squeezed for the best taste. Lemon Zest – Enhances the lemon flavor in the curd, giving it an extra zing. Sugar – Sweetens the curd. Eggs – Act as thickening agents in the lemon curd. Butter (for curd) – Adds the creamy richness that makes this curd irresistible. For the Lilac Meringue Egg Whites – Base for the meringue; they provide structure and volume. Sugar (for meringue) – Sweetens and stabilizes the meringue. Cream of Tartar – Stabilizes the egg whites for fluffy results. Vanilla Extract – Enhances the flavor of the meringue. Violet Food Coloring – Optional for adding a beautiful hue to the lilac meringue. Step‑by‑Step Instructions for Mini Lemon Tart with Lilac Meringue Step 1: Make the Tart Shells Begin by pulsing together flour and powdered sugar in a food processor until well combined. Add cold butter in small pieces, mixing until the texture resembles coarse crumbs. Blend in the egg yolk and just enough cold water until the dough comes together. Wrap it in plastic and chill in the fridge for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C), then roll out the chilled dough and press it into mini tart pans. Prick the bases with a fork and bake for 10-12 minutes until golden. Allow the tart shells to cool completely. Step 2: Prepare the Lemon Curd In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs until combined. Stir the mixture continuously for about 8-10 minutes until it thickens and coats the back of a spoon. Once thickened, remove from the heat and stir in butter until melted and well incorporated. Pour the luscious lemon curd into the cooled tart shells and let them chill in the refrigerator for at least 1 hour to allow the curd to set beautifully. Step 3: Make the Lilac Meringue Fill a saucepan with a few inches of water and bring it to a simmer. In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar over the simmering water until the mixture is warm to the touch and the sugar has dissolved, about 3-5 minutes. Remove from heat and beat with an electric mixer on high speed until you achieve stiff peaks, which may take 5-7 minutes. Lastly, gently fold in vanilla extract and, if desired, a few drops of violet food coloring to tint that delicate lilac meringue. Step 4: Toast and Garnish Once the lilac meringue has been piped onto the chilled Mini Lemon Tarts, use a kitchen torch to gently toast the tips of the meringue until golden brown—this adds a lovely depth of flavor. To elevate the presentation, garnish your beautiful tarts with edible lilac petals or a sprinkle of dried lavender. Serve these delightful treats chilled, perfect for brightening up any spring occasion! Expert Tips for Mini Lemon Tart Chill Your Dough: Ensure you chill the tart dough for at least 30 minutes. This helps create a flaky crust and prevents shrinkage while baking. Fresh Ingredients: Use freshly squeezed lemon juice and zest for the lemon curd. Their vibrant flavors are essential to achieving the bold taste in your Mini Lemon Tart. Room Temperature Egg Whites: For the meringue, make sure your egg whites are at room temperature. This ensures they whip up to their fullest volume, resulting in a beautifully light and fluffy meringue. Watch the Oven: Keep an eye on the tart shells while they bake. Ovens can vary, so remove them when they are golden and not overly browned to maintain that tender texture. Garnish Thoughtfully: When garnishing with edible flowers, ensure they are pesticide-free. This adds a lovely touch and extra flavor, enhancing the aesthetic appeal of your finished Mini Lemon Tart. Mini Lemon Tart with Lilac Meringue Variations Feel free to get creative with this delightful recipe and make it your own! Rose Meringue: Replace vanilla with rose water for a fragrant floral twist that adds a lovely aroma. Imagine the classic flavors of rose and lemon dancing together in each bite. Lime-Lavender Curd: Swap lemon juice for lime juice and incorporate dried culinary lavender for a refreshing herbal twist. This pairing offers a vibrant tang with subtle floral notes, perfect for a sunny day! Gluten-Free Shell: Use almond flour combined with a gluten-free baking mix to create a delicious gluten-free tart shell. This way, everyone can enjoy the sweet and zesty flavors without missing out! Chocolate Drizzle: After toasting the meringue, drizzle melted dark chocolate on top for a rich addition. The bitter notes of chocolate beautifully complement the tartness of the lemon and sweetness of the meringue. Mixed Berry Topping: Serve the tarts crowned with fresh mixed berries like raspberries and blueberries for a juicy burst of flavor and a stunning visual appeal. These berries not only enhance taste but also add vibrant pops of color. Ginger Snap Crust: For a spicy dimension, create the tart shell using crushed ginger snaps instead of traditional flour. This will add a delightful warmth and crunch that pairs perfectly with the lemon curd. Citrus Meringue: Mix in a bit of orange zest to your meringue for an added layer of citrus flavor. This twist harmonizes beautifully with the lemon curd and adds a lovely depth! Herbed Curd: Infuse your lemon curd with fresh herbs such as basil or thyme for a savory-sweet surprise. This unexpected pairing will excite taste buds and elevate the tart to gourmet status, much like a refreshing Lemon Quinoa Chickpea dish! Whatever variation you choose, let your creativity bloom during this colorful spring season! Make Ahead Options These Mini Lemon Tarts with Lilac Meringue are perfect for those busy weeks! You can make the tart shells and the lemon curd up to 24 hours in advance. Just prepare the tart shells and let them cool completely before storing them in an airtight container at room temperature. For the lemon curd, after cooking, allow it to cool slightly, pour it into the shells, and refrigerate it until ready to serve. When you’re ready to impress your guests, whip up the lilac meringue, pip it onto the tarts, and toast them just before serving to maintain that delightful texture and brightness. This prep method not only saves time but ensures your dessert remains just as delicious! What to Serve with Mini Lemon Tart with Lilac Meringue Elevate your spring gatherings with delightful pairings that enhance the bright flavors of your delicate tarts. Lavender Lemonade: This refreshing drink’s floral notes perfectly complement the tart’s zesty lemon and sweet lilac meringue. Fresh Berry Salad: A medley of strawberries, blueberries, and raspberries adds a burst of color and a naturally sweet-tart contrast. Herbed Flatbreads: Lightly seasoned flatbreads provide a lovely textural contrast, making them ideal for savoring bites of the creamy tart. Pair this dessert with a refreshing touch of elegance. How about serving it alongside a light cucumber salad dressed in a citrus vinaigrette? This dish brings a cool crunch that harmonizes with the cake’s sweetness, rounding out the meal wonderfully. Iced Green Tea: The gentle, earthy flavor of iced green tea balances the sweetness of the tarts, creating a harmonious sipping experience. Complete your spread with an indulgent cream cheese frosting piped atop vanilla cupcakes. This delightful dessert offers a rich, velvety finish while echoing the flavors of your tarts! How to Store and Freeze Mini Lemon Tart with Lilac Meringue Fridge: Store the tarts in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor. Freezer: If you need to store them longer, freeze the tarts without meringue in a freeze-safe container for up to 1 month. Thaw in the fridge before adding the lilac meringue. Reheating: To refresh the tart shells, place them in a preheated oven at 350°F (175°C) for about 5 minutes before serving. Avoid reheating the meringue to maintain its texture. Serving Tip: For optimal taste, assemble the Mini Lemon Tarts with Lilac Meringue just before serving to enjoy the perfect blend of flavors and textures. Mini Lemon Tart with Lilac Meringue Recipe FAQs What kind of flour should I use for the tart shells? I recommend using all-purpose flour for structure in the tart shells, but if you need a gluten-free option, you can substitute it with a gluten-free baking mix. Just ensure the blend you choose has a similar consistency and adjust the liquid as needed. How should I store the Mini Lemon Tarts? Store the tarts in an airtight container in the refrigerator for up to 2 days. This helps maintain their freshness and flavor. Make sure you allow them to cool completely before sealing them, as any residual heat can create condensation inside the container. Can I freeze the Mini Lemon Tarts? Absolutely! To freeze the tarts, I suggest storing them without the lilac meringue. Place them in a freezer-safe container for up to 1 month. When you’re ready to enjoy, simply thaw the tarts in the refrigerator overnight, then whip up the meringue fresh before serving. What if my meringue doesn’t reach stiff peaks? No worries! If your meringue isn’t reaching stiff peaks, it could be due to the egg whites being too cold or the mixing bowl not being perfectly clean. Make sure your egg whites are at room temperature, and you can even wipe your bowl with a bit of vinegar to ensure there’s no grease. Beat the mixture on high until it thickens properly; this may take 5-7 minutes. Are there any dietary considerations I should be aware of? Great question! This recipe contains eggs and dairy, which may not be suitable for those with specific allergies. If you’re making these for someone allergic to eggs or who follows a vegan diet, consider using aquafaba (the liquid from a can of chickpeas) as a meringue substitute. This will allow you to create a lovely lilac meringue without the eggs! Mini Lemon Tart with Lilac Meringue for Spring Bliss Delight in a refreshing Mini Lemon Tart with Lilac Meringue, perfect for spring gatherings and a quick treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 12 tartsCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Tart Shells1 cup Flour Can substitute with gluten-free mix.1/4 cup Powdered Sugar1/2 cup Cold Butter Keep it cold before use.1 large Egg Yolk3-4 tbsp Cold Water Use enough to moisten the dough.For the Lemon Curd1/2 cup Lemon Juice Freshly squeezed for best flavor.1 tbsp Lemon Zest1/2 cup Sugar2 large Eggs1/4 cup Butter (for curd) Adds creamy richness.For the Lilac Meringue2 large Egg Whites Make sure at room temperature.1/2 cup Sugar (for meringue)1/4 tsp Cream of Tartar Stabilizes egg whites.1 tsp Vanilla Extracta few drops Violet Food Coloring Optional for color. Equipment food processorSaucepanElectric MixerMini Tart Pans Method Step 1: Make the Tart ShellsPulse flour and powdered sugar together in a food processor until combined. Add cold butter and mix until crumbly. Blend in egg yolk and enough water to form a dough. Chill for 30 minutes, then preheat oven to 350°F (175°C). Roll out and press into mini tart pans, bake for 10-12 minutes until golden.Step 2: Prepare the Lemon CurdWhisk lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat. Stir continuously for 8-10 minutes until thickened. Remove from heat and stir in butter. Pour curd into cooled tart shells and refrigerate for at least 1 hour.Step 3: Make the Lilac MeringueSimmer water in a saucepan. In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over simmering water until warm. Remove from heat, beat until stiff peaks form. Fold in vanilla extract and food coloring.Step 4: Toast and GarnishPipe meringue onto tarts and use a kitchen torch to toast the tops until golden. Garnish with edible lilac petals or dried lavender, and serve chilled. Nutrition Serving: 1tartCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg NotesChill dough for 30 minutes before baking. Use fresh lemon for the curd, and ensure egg whites are at room temperature before whipping. Assemble tarts just before serving for best texture. Tried this recipe?Let us know how it was!
