Mini Lemon Tart with Lilac Meringue (Printer-friendly)
Crisp shells with tangy lemon curd and floral lilac meringue topping.
# What you'll 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
# Method:
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. Add more water if needed. Divide dough into 6 portions. Press each into a 4-inch mini tart pan. Trim edges and prick 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, 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.
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.
05 - Spoon or pipe meringue onto 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 Tips:
01 -
- The combination of bright lemon curd against delicate lilac meringue is the kind of elegant surprise that makes dessert feel special without hours of work
- Mini tarts mean everyone gets their own perfect portion and the texture contrast between shell, curd, and meringue is absolutely worth every step
02 -
- Overcooking the lemon curd is the easiest mistake to make and it results in a grainy, separated texture, so pull it the moment it thickens and whisk vigorously while adding the butter
- The meringue will eventually weep if assembled too far ahead, so torch these within an hour of serving for that perfect contrast between crisp shell, silky curd, and cloud-like topping
03 -
- Room temperature egg whites whip up significantly faster and hold air better, so take them out of the fridge at least thirty minutes before you start the meringue
- Use a kitchen torch rather than the broiler to brown your meringue, giving you complete control over the color without risking overheating the lemon curd underneath