Mini Lemon Tart with Lilac Meringue
These mini lemon tarts with lilac meringue capture the essence of spring with refreshing lemon filling and floral meringue, making them an elegant dessert for gatherings.
Ingredients
For the tart crust
- 1.5 cups all-purpose flour This forms the base of the tarts.
- 0.5 cups unsalted butter, cold and cubed Ensure butter is very cold for flaky texture.
- 0.25 cups powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water More may be added if the dough feels dry.
For the lemon filling
- 1 cup fresh lemon juice
- 1 cup granulated sugar May adjust according to lemon sourness.
- 4 large eggs
- 2 teaspoons lemon zest Adds extra citrus flavor.
For the lilac meringue
- 0.5 cups lilac blossoms, cleaned and prepared Adds floral flavor and visual appeal.
- 1 teaspoon cream of tartar Stabilizes the meringue.
- 1 cup granulated sugar For sweetening the meringue.
- A pinch salt Enhances flavor.
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparing the tart shells
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until crumbly.
- Stir in egg yolk and ice water until it forms a dough. Adjust water if needed.
- Roll out the dough and cut circles to fit muffin cups. Press dough into cups and prick bottoms with a fork.
- Bake for about 15 minutes, or until lightly golden. Let them cool completely.
Making the lemon filling
- In a saucepan, combine lemon juice, sugar, eggs, and lemon zest. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
- Remove from heat and let cool slightly before pouring into cooled tart shells.
Preparing the lilac meringue
- Whip egg whites with cream of tartar and salt until soft peaks form.
- Gradually add sugar, continuing to whip until stiff peaks form.
- Gently fold in lilac blossoms.
- Pipe or spoon meringue onto lemon filling in each tart.
Baking and serving
- Bake the tarts again for 10-12 minutes until meringue is lightly browned.
- Let the tarts cool completely before serving.
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Notes
Garnish with extra lilac blossoms or lemon zest for color. Serve chilled for best flavor.