Mini Lemon Tart with Lilac Meringue (Printer-friendly)
Delicate tart shells filled with zesty lemon curd and topped with light, floral lilac meringue for an elegant spring dessert.
# 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, 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
# Directions:
01 - Preheat oven to 350°F. Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water; mix until dough just comes together, adding more water if needed. Divide dough into 6 portions and 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 - Whisk together eggs, yolks, sugar, lemon juice, zest, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon, about 6-8 minutes. Remove from heat and 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 evenly.
04 - Beat egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, beating to stiff, glossy peaks. Beat in lilac syrup until fully incorporated.
05 - Spoon or pipe meringue onto filled tarts. Use a kitchen torch to lightly brown the meringue if desired. Garnish with edible lilac blossoms and serve immediately or refrigerate up to 4 hours.
# Expert Advice:
01 -
- The lilac meringue tastes like spring itself, floral without being perfumey or overwhelming
- Mini tarts feel fancy but are actually easier than one large tart, and everyone gets their own perfect portion
02 -
- Lilac flavor is incredibly subtle, so don't be tempted to add more syrup—you want just a whisper of floral, not perfume
- The curd must be completely cold before you add meringue, or it will start to melt and slide off immediately
- These really should be eaten within 4 hours, as the meringue begins to weep and lose that gorgeous texture
03 -
- If you can't find lilac syrup, elderflower syrup makes a beautiful substitute with a similar delicate floral quality
- A small offset spatula is the secret weapon for smoothing lemon curd without disturbing the crust