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Mini Lemon Tart with Lilac Meringue for a Spring Delight

Experience the joy of spring with this Mini Lemon Tart featuring airy lilac meringue, balancing sweetness and tartness.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 42 minutes
Servings: 6 tarts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Tart Shell
  • 1 cup all-purpose flour substitute with almond flour for gluten-free
  • 2 tablespoons powdered sugar adds sweetness and texture
  • 1/2 cup cold butter keep cold for best results
  • 1 large egg yolk binds the dough
  • 2-3 tablespoons ice water helps form the dough
For the Lemon Curd
  • 1/2 cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest for depth of flavor
  • 1/2 cup granulated sugar balances tartness
  • 2 large eggs for structure
  • 2 tablespoons butter for smoothness
For the Lilac Meringue
  • 2 large egg whites main ingredient for meringue
  • 1/2 cup granulated sugar sweetens and stabilizes
  • 1/4 teaspoon cream of tartar stabilizes egg whites
  • 1 teaspoon vanilla extract adds flavor
  • a few drops violet food coloring for coloring

Equipment

  • Food Processor
  • Medium saucepan
  • heatproof bowl
  • Electric mixer
  • piping bag
  • Kitchen Torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a food processor, pulse together all-purpose flour and powdered sugar until combined. Add cold butter, pulsing until crumbly. Mix in egg yolk and ice water until dough comes together. Chill for 30 minutes.
  2. Roll out the dough and press into mini tart pans. Bake for 10-12 minutes or until golden. Cool completely.
  3. In a saucepan over medium heat, whisk together lemon juice, lemon zest, granulated sugar, and eggs. Stir continuously until thickened, about 8-10 minutes. Remove from heat and whisk in butter until smooth. Pour into cooled tart shells and chill for at least 1 hour.
  4. Combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until warm. Remove from heat and beat on high until stiff peaks form, about 5-7 minutes. Fold in vanilla and violet food coloring.
  5. Transfer meringue to a piping bag and pipe swirls on top of tarts. Toast with a kitchen torch until golden. Garnish with edible lilac petals or dried lavender.

Notes

Chill dough properly and let lemon curd cool to avoid a soggy bottom. Ensure mixing bowl for meringue is clean and dry.