Description
Elegant mini lemon tarts filled with silky citrus curd and topped with a light, floral lilac meringue for a delicate spring-inspired dessert.
Ingredients
- Tart shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Lemon filling:
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 eggs
- 1/4 cup butter
- Lilac meringue:
- 2 egg whites
- 1/2 cup granulated sugar
- 1 tsp lilac syrup or lilac extract
- Pinch of salt
Instructions
- In a bowl, combine flour and powdered sugar, then cut in cold butter until crumbly.
- Add egg yolk and cold water, mixing until dough forms. Chill for 20 minutes.
- Roll out dough and press into mini tart molds.
- Bake at 175°C (350°F) for 12–15 minutes until lightly golden. Cool completely.
- In a saucepan, whisk lemon juice, zest, sugar, and eggs over low heat.
- Stir continuously until thickened, then remove from heat and mix in butter until smooth.
- Fill cooled tart shells with lemon curd.
- Beat egg whites with salt until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form. Mix in lilac syrup or extract.
- Pipe or spoon meringue onto tarts.
- Lightly torch or bake briefly until meringue is golden.
- Let set before serving.
Notes
- Use store-bought tart shells to save time.
- Substitute lilac with lavender, rose, or vanilla if desired.
- Ensure lemon curd thickens enough to coat the back of a spoon.
- Brush tart shells with melted chocolate to prevent sogginess.
- Serve chilled or slightly at room temperature.
Nutrition
- Serving Size: 1 tart
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
