Description
These Mini Lemon Tarts with Lilac Meringue are the perfect balance of sweet and tart, with a stunning visual appeal. The creamy lemon filling is encased in a buttery, crisp tart shell, topped with a delicate, lavender-hued meringue. A delightful treat for any occasion!
Ingredients
Scale
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 2–4 tablespoons ice water
For the Lemon Filling:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 teaspoon lemon zest
For the Lilac Meringue:
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Purple gel food coloring
Instructions
- Make the Tart Shells: In a food processor, combine flour, powdered sugar, and salt. Pulse to combine. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough and cut out circles slightly larger than your mini tart pans.
- Gently press the dough into the tart pans, trimming any excess. Prick the bottoms with a fork.
- Bake the tart shells at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool completely.
- Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water, then lemon juice.
- Bring to a simmer over medium heat, stirring constantly, until thickened. Remove from heat and whisk in butter and lemon zest.
- In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly whisking in a small amount of the hot lemon mixture.
- Whisk the egg yolk mixture back into the saucepan. Cook for another minute, stirring constantly. Remove from heat and let cool slightly.
- Pour the lemon filling into the cooled tart shells.
- Make the Lilac Meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Gently fold in a small amount of purple gel food coloring to achieve your desired lilac shade.
- Spoon or pipe the meringue onto the lemon tarts, creating swirls or peaks.
- Toast the Meringue: Use a kitchen torch to lightly toast the meringue, or place the tarts under a broiler for a minute or two, watching carefully to prevent burning.
- Serve immediately or chill for later.
Notes
- For a deeper lemon flavor, use Meyer lemons.
- If you don’t have mini tart pans, you can use a muffin tin.
- The meringue can be made ahead of time, but it’s best to pipe it onto the tarts just before serving or toasting.
- Store leftover tarts, covered, in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 25g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Protein: 3g