Mini Lemon Tart with Lilac Meringue (Print Page)

Delightful spring dessert featuring crisp shells with tangy lemon curd and ethereal lilac meringue topping.

# What You 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 (about 3 lemons)
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, at 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 (optional)

# Directions:

01 - Preheat oven to 350°F. In a bowl, combine flour, powdered sugar, and salt. 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 - In a saucepan, whisk together eggs, yolks, sugar, lemon juice, zest, and salt. 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 and cover surface with plastic wrap. Chill until set, at least 1 hour.
03 - Spoon or pipe lemon curd into cooled tart shells, smoothing the tops evenly.
04 - In a clean bowl, beat egg whites with cream of tartar 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 tarts. Use a kitchen torch to lightly brown the meringue if desired. Garnish with edible lilac blossoms. Serve immediately or refrigerate up to 4 hours.

# Expert Tips:

01 -
  • The contrast between buttery crisp shells, silk bright lemon curd, and cloud light meringue is practically magical
  • Lilac season is so short capturing that delicate floral flavor in a dessert feels like preserving spring itself
  • These look incredibly impressive but come together in under an hour with make ahead components
02 -
  • Room temperature egg whites will achieve much better volume than cold ones when making meringue
  • Any trace of fat or yolk in your egg whites will prevent them from whipping properly so use a scrupulously clean bowl
  • Lemon curd can seize if cooked too high and fast, so keep that heat gentle and constant
03 -
  • Pressing dough directly into tart pans rather than rolling prevents overworking the butter, creating a more tender crust
  • Torching meringue just before serving creates those beautiful toasted marshmallow edges and prevents weeping

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