Lemon Tarts with Lilac Meringue

This mini lemon tart with lilac meringue recipe transforms simple ingredients into an elegant dessert that will impress at any gathering. The bright citrus filling perfectly balances with the sweet cloud-like lilac meringue topping, creating a dessert that looks as beautiful as it tastes.

I first made these delicate tarts for my sister's garden tea party, and they became an instant sensation. The lilac color reminds me of the flowering trees in our childhood backyard, bringing a touch of nostalgia to every bite.

Ingredients

• All purpose flour: Creates a tender, flaky crust that holds up to the filling
• Unsalted butter: Provides rich flavor and perfect texture in the pastry
• Powdered sugar: Makes the crust delicately sweet without overwhelming
• Fresh lemon juice and zest: For authentic bright citrus flavor
• Egg whites: Whip into a cloud like meringue that holds its shape beautifully
• Lilac food coloring: Adds an unexpected elegance that elevates the presentation
• Fresh mint leaves: Provide a pop of color and subtle flavor contrast

Step-by-Step Instructions

Prepare the Tart Shell:

Combine flour, powdered sugar, and salt in a large mixing bowl. Using your fingertips or a pastry cutter, work the cold cubed butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea sized butter pieces remaining. This texture ensures a flaky crust. Add the egg yolk and just enough ice water to bring the dough together. The dough should hold together when pressed but not feel sticky. Roll the dough on a lightly floured surface to about 1/8 inch thickness and cut into circles slightly larger than your mini tart pans. Gently press the dough into each pan, trimming excess. Use a fork to prick the bottoms several times to prevent bubbling during baking. Refrigerate for 30 minutes to relax the gluten and keep the butter cold.

Bake the Tart Shells:

Preheat your oven to 350°F with the rack in the middle position. Place the chilled tart shells on a baking sheet and bake for 15 to 20 minutes until they turn a light golden brown around the edges. Watch carefully in the last few minutes as they can quickly over brown. The shells should feel dry to the touch. Allow them to cool completely in their pans before removing.

Create the Lemon Filling:

In a medium saucepan, combine the fresh lemon juice, granulated sugar, whole eggs, lemon zest, and vanilla extract. Whisk thoroughly to incorporate air and break up the eggs completely. Place over medium heat and cook for about 5 to 7 minutes, whisking constantly to prevent curdling. The mixture will gradually thicken and should coat the back of a spoon. Remove from heat when it reaches a pudding like consistency but before it boils. Let cool for 10 minutes before filling the tart shells.

Whip the Meringue:

Start with room temperature egg whites in a completely clean, dry mixing bowl. Any trace of fat will prevent proper whipping. Beat the egg whites on medium speed until foamy, then increase to high speed. Once soft peaks form, gradually add the granulated sugar one tablespoon at a time while continuing to beat. This slow addition ensures the sugar dissolves completely, creating a stable meringue. Beat until stiff, glossy peaks form when you lift the beater. Add a few drops of lilac food coloring and gently fold through with a rubber spatula until evenly distributed.

Assemble the Tarts:

Spoon the cooled lemon filling into each baked tart shell, filling them about three quarters full. The filling should be level but not overflowing. Transfer the lilac meringue to a piping bag fitted with a star tip. Starting from the outside edge and working inward, pipe decorative swirls or peaks of meringue on top of each lemon filling. Make sure the meringue touches the crust all around to prevent shrinking.

Finish and Serve:

Use a kitchen torch to lightly brown the meringue peaks, moving constantly to prevent burning. If you dont have a torch, place the tarts under a broiler for 30 to 60 seconds, watching carefully. Allow the tarts to set for 15 minutes before garnishing with small fresh mint leaves. Serve at room temperature for the best flavor experience.

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The lemon filling is truly the heart of this recipe. I spent years perfecting the balance of sweetness and acidity, landing on this exact ratio of sugar to lemon juice. My grandmother always said a proper lemon dessert should make your mouth water just slightly, and these little beauties accomplish exactly that.

Make Ahead Options

These mini tarts can be prepared in stages to make entertaining easier. The tart shells can be baked up to 3 days ahead and stored in an airtight container at room temperature. The lemon filling can be made 1 day ahead and refrigerated with plastic wrap pressed directly onto the surface to prevent a skin from forming. The assembled tarts with meringue are best made the day of serving, but can be prepared up to 8 hours ahead and refrigerated. Bring to room temperature for 30 minutes before serving for the best texture and flavor experience.

Flavor Variations

The basic recipe framework allows for numerous delicious variations. Try substituting lime juice and zest for a more tropical flavor profile, or blood orange for a beautiful ruby colored filling. The meringue can be tinted any color to match your event theme. For a more sophisticated adult version, add 1 tablespoon of limoncello to the filling and a pinch of culinary lavender to the meringue instead of food coloring. During summer, these tarts pair beautifully with fresh berries scattered around the plate.

Troubleshooting Tips

If your meringue develops beads of moisture on top after sitting, you likely underbeat the egg whites or added the sugar too quickly. Ensure your meringue reaches stiff peaks before piping. For the perfect lemon filling consistency, the temperature matters. Cook until the mixture reaches 170°F on an instant read thermometer for foolproof results every time. If your tart shells shrink during baking, your dough was likely overworked or not chilled long enough before baking.

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With every bite of these tarts, you will taste elegance and comfort all at once. A dessert that truly warms the heart.

Frequently Asked Questions

→ Can I make these mini lemon tarts in advance?

Yes, you can prepare the tart shells and lemon filling up to 2 days ahead. Store the filled tarts in the refrigerator, but add the meringue topping shortly before serving for best results.

→ What can I substitute for lilac food coloring?

You can use purple or lavender food coloring instead, or omit it entirely for classic white meringue. Natural alternatives include butterfly pea flower powder or a small amount of blueberry juice.

→ How do I prevent my meringue from weeping?

Add the sugar gradually while beating the egg whites, ensure your bowl is completely clean and free of grease, and apply the meringue while the lemon filling is still slightly warm to help it adhere properly.

→ Can I use store-bought tart shells to save time?

Absolutely. Pre-made mini tart shells work well as a time-saving alternative. Just follow the package instructions for blind baking before adding your lemon filling.

→ What's the best way to store leftover tarts?

Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. The meringue may soften slightly but will still taste delicious.

→ Can I make this as one large tart instead of minis?

Yes, this recipe adapts well to a 9-inch tart pan. Increase the baking time for the shell by about 5-10 minutes and the filling may need slightly longer to set properly.