Mini Lemon Lilac Meringue Tarts (Printable)
Buttery tart shells filled with zesty lemon curd and crowned with light floral meringue.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold, cubed
04 - 1 large egg yolk
05 - 1–2 tablespoons cold water
06 - Pinch of salt
→ Lemon Curd
07 - 2 large eggs
08 - 2 large egg yolks
09 - 2/3 cup granulated sugar
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 2 teaspoons finely grated lemon zest
12 - 1/3 cup unsalted butter, cut into pieces
13 - Pinch of salt
→ Lilac Meringue
14 - 2 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1 tablespoon lilac syrup
18 - Edible lilac blossoms for garnish
# How To Cook:
01 - Preheat oven to 350°F. In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; mix until dough just comes together, adding more water if needed. Divide dough into 6 portions. Press each into a 4-inch mini tart pan. Trim edges and prick bottoms with a fork. Freeze for 10 minutes, then bake for 15–18 minutes until golden. Cool completely.
02 - In a saucepan, whisk together eggs, yolks, sugar, lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (about 6–8 minutes). Remove from heat, whisk in butter pieces until smooth. Pour curd into a bowl, cover surface with plastic wrap, and chill until set (at least 1 hour).
03 - Spoon or pipe lemon curd into cooled tart shells, smoothing the tops.
04 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating to stiff, glossy peaks. Beat in lilac syrup.
05 - Spoon or pipe meringue onto tarts. Use a kitchen torch to lightly brown the meringue, if desired. Garnish with edible lilac blossoms. Serve immediately or refrigerate up to 4 hours.
# Expert Tips:
01 -
- The meringue melts on your tongue like a floral cloud while the lemon keeps everything grounded and bright
- Theyre impossibly impressive but secretly forgiving if your tart shells crack
02 -
- Overcooked lemon curd becomes scrambled eggs, so pull it the moment it thickens and it will continue setting as it cools
- The meringue starts weeping after a few hours, so torch these right before serving for that perfect texture
03 -
- Use a kitchen timer for the curd, those eight minutes pass faster than you think when youre whisking
- Room temperature egg whites whip up faster and hold their shape better than cold ones