Mini Lemon Tart Lilac Meringue (Print Version)
# Ingredients:
→ Tart Shell
01 -
125 grams all-purpose flour
02 -
30 grams powdered sugar
03 -
0.25 teaspoon salt
04 -
115 grams unsalted butter, chilled and cubed
05 -
1 large egg yolk
06 -
Splash of cold water, as needed
→ Lemon Filling
07 -
60 milliliters fresh lemon juice
08 -
100 grams granulated sugar
09 -
2 large eggs
10 -
1 teaspoon finely grated lemon zest
11 -
0.5 teaspoon vanilla extract
→ Lilac Meringue
12 -
3 large egg whites
13 -
100 grams granulated sugar
14 -
Lilac food coloring, optional
→ Garnish
15 -
Fresh mint leaves, optional
# Instructions:
01 -
Preheat oven to 175°C. Prepare mini tart pans.
02 -
Combine flour, powdered sugar, and salt in a bowl. Cut in chilled butter until mixture forms coarse crumbs.
03 -
Add egg yolk and mix until dough begins to come together. Add a splash of cold water if needed for cohesion.
04 -
Roll dough to 3 mm thickness, cut rounds, and gently press into mini tart pans. Prick bases with a fork. Refrigerate for 30 minutes.
05 -
Bake chilled tart shells for 15–20 minutes, until lightly golden. Cool completely before filling.
06 -
Whisk together lemon juice, sugar, eggs, lemon zest, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly.
07 -
Spoon lemon curd into cooled tart shells, smoothing the tops. Set aside.
08 -
Whip egg whites in a clean bowl until soft peaks form. Gradually add sugar, beating until stiff glossy peaks are achieved. Fold in lilac food coloring, if desired.
09 -
Pipe or spoon meringue over lemon curd in each tart. Create decorative swirls.
10 -
Using a kitchen torch, lightly brown the meringue for a toasted finish.
11 -
Garnish each tart with fresh mint leaves if desired. Serve promptly.
# Notes:
01 -
Chilling the tart dough before baking ensures a crisp, flaky texture and prevents shrinkage during baking.
02 -
Ensure the lemon curd is well thickened before filling the shells to prevent soggy pastry.