Description
This elegant Mini Lemon Tart with Lilac Meringue is a delightful spring dessert featuring a crisp buttery tart shell filled with a tangy lemon custard and topped with a floral lilac-infused meringue. Perfect for special occasions or a refined treat, these French-inspired tartlets combine bright citrus flavors with a delicate, toasted meringue garnish and edible lilac blossoms for a stunning presentation.
Ingredients
Scale
For the tart shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons ice water
For the lemon filling:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1/4 cup unsalted butter (cut into pieces)
For the lilac meringue:
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon lilac extract (or lilac syrup)
- Purple food coloring (optional)
- Fresh lilac blossoms for garnish (optional, ensure they are edible and pesticide-free)
Instructions
- Prepare the tart dough: Preheat your oven to 350°F (175°C). In a food processor, pulse the all-purpose flour and powdered sugar until combined. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again just to incorporate. Slowly add ice water, one tablespoon at a time, pulsing until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Bake the tart shells: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Press the dough into mini tart pans, ensuring an even thickness. Use a fork to prick the bottoms of the tart shells to prevent bubbling. Bake in the preheated oven for 12 to 15 minutes or until the edges and bottoms turn lightly golden. Remove from the oven and allow to cool completely.
- Make the lemon filling: In a medium saucepan over medium-low heat, whisk together the fresh lemon juice, lemon zest, granulated sugar, eggs, and egg yolks. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and whisk in the unsalted butter pieces until the filling is smooth and glossy. Let it cool slightly before spooning into the cooled tart shells. Place the filled tarts in the refrigerator to chill for at least 1 hour to set.
- Prepare the lilac meringue: In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Gently fold in the lilac extract and optional purple food coloring to tint the meringue. Pipe or spoon the meringue onto the chilled lemon-filled tarts, creating decorative peaks.
- Finish and garnish: Use a kitchen torch to carefully toast the meringue peaks until golden brown, or place the tarts under a broiler for a brief moment watching closely to avoid burning. Garnish with fresh, edible lilac blossoms if desired. Serve immediately for the best texture and flavor.
Notes
- If lilac extract isn’t available, substitute with a floral syrup such as elderflower syrup for a similar aromatic touch.
- The tart shells and lemon filling can be prepared a day ahead; add the meringue topping just before serving to maintain its light, crisp texture.
- Ensure any flowers used for garnish are edible and free from pesticides.
