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These mini lemon tarts with lilac meringue are the ultimate spring bake to brighten any table. The crisp buttery crust hugs a silky lemon curd that packs the right amount of zing, all crowned with fluffy lilac meringue that turns each bite into a celebration. This is my go-to for garden parties and baby showers—one taste and everyone asks for the recipe.
I first made these for Mother’s Day when the lilacs were in bloom and my whole family raved about the tart bright citrus with the delicate floral meringue.
Ingredients
- All-purpose flour: Offers the perfect tender bite in the shells and is easy to find at any grocery store
- Powdered sugar: For gentle sweetness and smoother tart crust
- Salt: Brings balance and enhances all the other flavors in the crust
- Unsalted butter: Chilled and cubed makes for those crisp flaky shells use a good quality European style for even better flavor
- Egg yolk: Binds the dough and gives richness look for eggs with deep yellow yolks for more color
- Splash of cold water: Helps the dough come together if needed just a tablespoon at a time
- Lemon juice: Fresh squeezed is best for big bright taste
- Granulated sugar: In the filling and meringue ensures a smooth texture
- Large eggs: Give creamy lemon curd and volume to the meringue always use fresh eggs for best results
- Lemon zest: Gives a fragrant boost pick lemons with smooth bright skin
- Vanilla extract: Rounds out and softens the lemon sharpness choose pure vanilla for depth
- Lilac food coloring: Optional but adds a lovely touch especially for spring
- Fresh mint leaves: For garnish provide a pop of color and a fresh finish
Step-by-Step Instructions
- Make the Shells:
- Combine flour powdered sugar and salt in a mixing bowl use a fork or whisk to make sure everything is evenly distributed
- Cut in Butter:
- Add chilled cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter keep going until the mixture feels like coarse damp sand this is what makes the tart base extra tender
- Form the Dough:
- Add the egg yolk and mix just until combined if the dough feels dry drizzle in a tiny splash of cold water you want it to just come together into a ball
- Shape and Chill:
- Roll out the dough on a floured surface until about one eighth inch thick cut into rounds that fit your mini tart pans then gently press into the pans prick the bottoms with a fork to keep them from puffing up and chill in the fridge for at least thirty minutes
- Bake the Crusts:
- Bake at three hundred fifty degrees Fahrenheit for fifteen to twenty minutes until lightly golden and firm to the touch let them cool fully before filling
- Make the Lemon Curd:
- In a medium saucepan combine lemon juice sugar eggs lemon zest and vanilla whisk constantly over medium heat until the mixture thickens and coats the back of a spoon this can take five to eight minutes be patient and keep stirring to avoid curdling
- Fill and Cool:
- Pour the warm lemon curd into the cooled tart shells leveling with a spoon let them set while you make the meringue
- Beat the Meringue:
- Whip egg whites with clean beaters in a spotless bowl until soft peaks form then slowly add sugar and whip to stiff glossy peaks fold in lilac food coloring if you like for a springtime flair
- Top with Meringue:
- Either pipe the meringue in decorative swirls or simply spoon it onto each tart making sure to cover the lemon curd fully
- Toast the Meringue:
- Using a handheld kitchen torch lightly brown the meringue for a toasty finish or briefly broil on the top oven rack but watch closely to avoid burning
- Garnish and Serve:
- Top each tart with fresh mint leaves if you want a burst of green and serve immediately for that show stopping effect
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I truly love using the lemon zest here it just explodes with citrus aroma and reminds me of the time my daughter helped zest lemons for the first time her giggles made the kitchen extra sunny that day blending family memories with the fresh smell of lemon is what keeps me baking this treat
Storage Tips
Store unassembled tart shells and lemon curd separately in the refrigerator for up to two days They will not lose texture or flavor and you can fill and finish when ready to serve Meringue is best torched and served right away as it softens over time though you can keep finished tarts in the fridge for several hours uncovered if needed
Ingredient Substitutions
If you are out of fresh lemons bottled lemon juice works in a pinch but fresh will give the curd more pop For the crust almond flour can replace some all-purpose flour if you want a nuttier flavor You can use orange zest and juice instead for a different citrus profile Aquafaba can stand in for egg whites in the meringue for a vegan alternative
Serving Suggestions
Pair these mini tarts with iced tea or sparkling wine for a lovely afternoon treat For presentation group them on an elegant platter and sprinkle with extra lemon zest A few edible flowers sprinkled around the plate add a burst of color and make your dessert table feel extra special
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These tarts are an irresistible springtime dessert to share with loved ones—little bites of sunshine!
Frequently Asked Questions
- → How do I get the tart shells crisp?
Chilling the dough before baking helps prevent shrinkage and ensures a flaky, crisp crust. Make sure to fully cool the shells before filling.
- → Can I make the lemon filling ahead?
Yes, lemon curd can be prepared up to 3 days in advance and kept refrigerated in an airtight container.
- → Is fresh lilac required for the meringue?
No, the lilac hue comes from food coloring. For a subtle floral flavor, a few drops of food-grade lilac extract may be added, but it's optional.
- → How do I achieve stiff meringue peaks?
Whisk egg whites in a clean, grease-free bowl. Gradually add sugar and beat until the mixture is glossy and holds firm peaks.
- → What is the best way to brown the meringue?
Use a culinary torch for a controlled, golden finish. Alternatively, broil briefly in the oven while monitoring closely.
- → Can these tarts be stored or frozen?
They're best enjoyed fresh, but can be refrigerated for up to 2 days. Add the meringue just before serving for best texture.