Description
These delightful Mini Lemon Tarts with Lilac Meringue combine the zesty brightness of classic lemon tarts with the elegant floral note of lilac meringue. They're perfect for celebrating the beauty of spring with a unique and gorgeous dessert.
Ingredients
1 ½ cups (180g) all-purpose flour
½ cup (113g) unsalted butter, softened
¼ cup (50g) granulated sugar
½ teaspoon pure vanilla extract
Pinch of salt
¾ cup (150g) granulated sugar (for lemon curd)
2 large eggs
2 large egg yolks
½ cup (120ml) fresh lemon juice (from about 3–4 lemons)
4 tablespoons (56g) unsalted butter, cut into cubes
1 teaspoon lemon zest
Pinch of salt
2 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (100g) granulated sugar (for meringue)
¼ teaspoon lilac extract or essence
Instructions
- Step 1: Prepare the Shortbread Tart Shells by creaming together butter, sugar, and vanilla, then mixing in flour, pressing into tart molds, and baking until lightly golde
- Step 2: Make the Lemon Curd filling by whisking sugar, eggs, and yolks, adding lemon juice and cooking until thick, then incorporating butter and zest
- Step 3: Fill the cooled tart shells with lemon curd
- Step 4: Prepare the lilac meringue by whipping egg whites, adding sugar gradually, and folding in lilac extract
- Step 5: Pipe the meringue onto the tarts and toast it using a kitchen torch or broiler
Notes
Chill the crust dough before pressing into molds to prevent shrinkage.
Use room temperature egg whites for best meringue results.
Store in an airtight container in the refrigerator for up to 1-2 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 280 kcal
- Sugar: 25g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg