Go Back
Mini lemon tart topped with lilac meringue, a delightful spring dessert.

Mini Lemon Tart with Lilac Meringue

Bright, floral, and perfectly tart, these mini lemon tarts are crowned with lilac-tinted meringue, making them an elegant spring treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert, Spring
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the tart dough
  • 1 1/4 cups all-purpose flour Use unbleached flour for cleaner flavor.
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed High-quality butter is recommended.
  • 1 large egg yolk Bring to room temperature for better mixing.
  • 1–2 tbsp cold water Adjust based on dough consistency.
For the lemon curd
  • 1/2 cup fresh lemon juice About 2 lemons.
  • 1 tbsp lemon zest Use fresh zest for best flavor.
  • 3/4 cup granulated sugar For curd.
  • 3 large eggs For curd.
  • 6 tbsp unsalted butter, cubed For curd.
For the lilac meringue
  • 3 large egg whites
  • 3/4 cup granulated sugar For meringue.
  • 1/4 tsp cream of tartar Stabilizes meringue.
  • 1/2 tsp vanilla extract
  • a few drops violet food coloring For color.
  • optional edible lilac flowers for garnish For decoration.

Method
 

Make the tart dough
  1. In a food processor, pulse the flour and powdered sugar until combined.
  2. Add the cold, cubed butter and pulse until the mixture looks crumbly with pea-sized pieces.
  3. Add the egg yolk and 1 tablespoon of cold water, pulsing until the dough starts to clump; add more water if too dry.
  4. Gather the dough, shape into a disc, wrap tightly, and chill for 30 minutes.
Blind-bake the tart shells
  1. Preheat the oven to 350°F (175°C).
  2. Roll the chilled dough and press into mini tart pans. Prick the bases, line with parchment, and fill with weights.
  3. Bake for 10–12 minutes until edges are golden. Remove weights and bake for 1–2 minutes more if needed. Let cool completely.
Cook the lemon curd
  1. In a saucepan, whisk together fresh lemon juice, lemon zest, sugar, and eggs until smooth.
  2. Cook over medium heat, stirring constantly, until thickened (8–10 minutes).
  3. Remove from heat, whisk in cubed butter until glossy. Cool slightly, pour into cooled tart shells, and chill for 1 hour to set.
Make the lilac meringue and finish
  1. Place a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until warm and sugar dissolves.
  2. Beat on high until glossy stiff peaks form (5–7 minutes). Fold in vanilla and food coloring.
  3. Pipe the meringue onto tarts, toast peaks with a kitchen torch, and garnish with flowers if using.

Notes

Chill the dough thoroughly for better texture. Stabilize meringue with cream of tartar. Serve with a light tea like London Fog for added enjoyment.