Mini Lemon Tart with Lilac Meringue
Tiny lemon tarts with crisp shells, silky lemon curd, and soft lilac scented meringue swirls, perfect for a spring dessert.
Ingredients
Ingredients
- 1 1/4 cups all purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup cold unsalted butter cut into small cubes
- 1 large egg yolk
- 2 tablespoons ice water
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 4 tablespoons unsalted butter room temperature, cut into pieces
- 3 large egg whites room temperature
- 1/3 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon lilac extract or lilac syrup
- 1 drop violet or pale pink gel food coloring optional
Instructions
- Add the flour, 2 tablespoons sugar, and salt to a mixing bowl and whisk to combine.
- Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea sized bits of butter.
- Whisk the egg yolk with the ice water, drizzle over the flour mixture, and stir until the dough just comes together.
- Turn the dough onto a lightly floured surface, gently press into a disk, wrap, and chill for 30 minutes.
- Preheat the oven to 375°F and lightly grease a 12 cup muffin tin.
- Roll the chilled dough to about 1/8 inch thick, then cut 12 circles large enough to line the muffin cups.
- Gently press the dough circles into the muffin cups without stretching, trimming any excess from the top.
- Prick the bottoms of the shells with a fork and chill the pan for 10 to 15 minutes.
- Line each shell with a small piece of parchment and fill with pie weights or dried beans.
- Bake the shells for 10 minutes, then carefully remove the parchment and weights and bake for 5 to 7 minutes more, until lightly golden.
- Remove the pan from the oven and let the tart shells cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Fill a saucepan with 1 to 2 inches of water and bring to a gentle simmer, then reduce the heat to low.
- In a heatproof bowl, whisk the whole eggs, egg yolks, 1/2 cup sugar, lemon juice, and lemon zest until smooth.
- Set the bowl over the simmering water, making sure the bottom does not touch the water, and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove the bowl from the heat and immediately whisk in the room temperature butter, a few pieces at a time, until the curd is smooth and glossy.
- Strain the lemon curd through a fine mesh sieve into a clean bowl, then let it cool for 10 minutes at room temperature.
- Spoon or pipe the lemon curd into the cooled tart shells, filling almost to the top, and chill for at least 30 minutes until set.
- When ready to make the meringue, preheat the broiler or have a kitchen torch ready.
- Add the egg whites and cream of tartar to a clean mixing bowl and beat on medium speed until frothy.
- Gradually add 1/3 cup sugar in a slow stream while beating, then increase to medium high speed and whip until stiff, glossy peaks form.
- Add the lilac extract and food coloring, if using, and beat briefly just until evenly combined.
- Spoon or pipe the lilac meringue over the chilled lemon tarts, piling it slightly higher in the centers and creating swirls and peaks.
- Lightly toast the meringue with a kitchen torch until the tips are golden, or place the tarts under the broiler for 1 to 2 minutes, watching closely to avoid burning.
- Let the tarts stand for 5 to 10 minutes so the meringue sets slightly, then serve or chill until ready to serve.
Notes
- Keep the dough cold while working to prevent the tart shells from shrinking.
- The lemon curd is ready when it holds a clear line on the back of a spoon when you run your finger through it.
- Make sure the mixing bowl and whisk are completely clean and dry before whipping the egg whites for the meringue.
- Add the lilac flavoring sparingly and taste as you go so it does not overpower the lemon.
- Store assembled tarts in the refrigerator and enjoy within 1 to 2 days for the best texture.
- The lemon curd is ready when it holds a clear line on the back of a spoon when you run your finger through it.
- Make sure the mixing bowl and whisk are completely clean and dry before whipping the egg whites for the meringue.
- Add the lilac flavoring sparingly and taste as you go so it does not overpower the lemon.
- Store assembled tarts in the refrigerator and enjoy within 1 to 2 days for the best texture.