why make this recipe
Mini Lemon Tart with Lilac Meringue is a delightful spring dessert that captures the essence of the season. The tangy lemon filling pairs perfectly with the sweet, fluffy lilac meringue. Not only is it beautiful to look at, but it is also a refreshing treat that’s perfect for gatherings. The addition of edible lilac flowers adds a unique touch, making it a standout dish at any table.
how to make Mini Lemon Tart with Lilac Meringue
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cubed
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- A few drops of violet food coloring or a mix of red and blue
- Optional: edible lilac flowers for garnish
Directions:
- In a food processor, pulse together the flour and powdered sugar. Add the cold butter and pulse until the mixture is crumbly.
- Mix in the egg yolk and cold water, pulsing until the dough just comes together. Wrap the dough and chill for 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it into mini tart pans. Prick the base with a fork, then line with parchment paper and pie weights. Bake for 10–12 minutes until golden. Allow to cool completely.
- In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and whisk in the cubed butter until smooth. Let it cool slightly, then pour the mixture into the tart shells. Chill for 1 hour to set.
- For the meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until warm and sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form (about 5–7 minutes). Add vanilla and a drop of violet food coloring until you reach a soft lilac shade. Pipe the meringue onto the chilled tarts using a star tip.
- Carefully use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.
how to serve Mini Lemon Tart with Lilac Meringue
Serve the Mini Lemon Tart with Lilac Meringue chilled. You can place them on a decorative platter, allowing guests to easily take one. The bright colors and edible flowers will impress everyone at your gathering.
how to store Mini Lemon Tart with Lilac Meringue
To store the tarts, keep them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days. Avoid freezing them, as the meringue may not hold up well once thawed.
tips to make Mini Lemon Tart with Lilac Meringue
- Make sure your butter is cold for the crust to ensure it stays flaky.
- Keep the meringue mixture over the heat just long enough to dissolve the sugar, but don’t overcook it.
- Experiment with the amount of violet food coloring to achieve your desired shade.
- If you don’t have lilac flowers, consider using other edible flowers like violets or pansies for decoration.
variation
You can easily make variations to this recipe. Try using different citrus juices, such as key lime or grapefruit, for a unique flavor twist. You can also add a layer of fruit, like berries, at the bottom of the tart before adding the lemon filling for extra freshness.
FAQs
Can I make the tart crust in advance?
Yes, you can prepare the crust ahead of time. Once baked and cooled, store it in the fridge until you are ready to fill it.
What can I use instead of violet food coloring?
If you don’t have violet food coloring, you can mix a little bit of red and blue coloring to get a similar effect.
Are there any substitutes for lemon juice?
If you don’t have fresh lemon juice, you can use bottled lemon juice. However, fresh juice will give you the best flavor.
Mini Lemon Tart with Lilac Meringue
Ingredients
Method
- In a food processor, pulse together the flour and powdered sugar. Add the cold butter and pulse until the mixture is crumbly.
- Mix in the egg yolk and cold water, pulsing until the dough just comes together. Wrap the dough and chill for 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it into mini tart pans.
- Prick the base with a fork, then line with parchment paper and pie weights. Bake for 10–12 minutes until golden. Allow to cool completely.
- In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
- Remove from heat and whisk in the cubed butter until smooth. Let it cool slightly, then pour the mixture into the tart shells. Chill for 1 hour to set.
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until warm and sugar dissolves.
- Remove from heat and beat with an electric mixer until stiff peaks form (about 5–7 minutes).
- Add vanilla and a drop of violet food coloring until you reach a soft lilac shade. Pipe the meringue onto the chilled tarts using a star tip.
- Carefully use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.