Mini Lemon Tart Lilac Meringue (Printable)

Crisp shells filled with tangy lemon curd and topped with ethereal lilac 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 tbsp 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
11 - 2 tsp finely grated lemon zest
12 - 1/3 cup unsalted butter, cut into pieces
13 - Pinch of salt

→ Lilac Meringue

14 - 2 large egg whites, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 tsp cream of tartar
17 - 1 tbsp lilac syrup
18 - Edible lilac blossoms for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water, mixing until dough just comes together. Add more water if needed. Divide dough into 6 portions, pressing each into a 4-inch mini tart pan. Trim edges and prick bottoms with fork. Freeze for 10 minutes, then bake for 15-18 minutes until golden. Cool completely.
02 - Whisk together eggs, yolks, sugar, lemon juice, zest, and salt in saucepan. Cook over medium-low heat, stirring constantly, until thickened and coats back of spoon, about 6-8 minutes. Remove from heat, whisk in butter pieces until smooth. Pour curd into bowl, cover surface with plastic wrap, and chill until set for at least 1 hour.
03 - Spoon or pipe lemon curd into cooled tart shells, smoothing the tops evenly.
04 - Beat egg whites with cream of tartar in clean bowl until soft peaks form. Gradually add sugar, beating to stiff, glossy peaks. Beat in lilac syrup until incorporated.
05 - Spoon or pipe meringue onto tarts. Use kitchen torch to lightly brown meringue if desired. Garnish with edible lilac blossoms. Serve immediately or refrigerate up to 4 hours.

# Expert Tips:

01 -
  • The combination of bright lemon and subtle floral notes feels like spring on a plate
  • These look incredibly impressive but come together in manageable steps
  • They strike that perfect balance between elegant enough for dinner parties and casual enough for a Tuesday night treat
02 -
  • The tart shells need to cool completely before filling, or the curd will weep into the crust and ruin that perfect crisp texture
  • Lilac syrup can be tricky to find, so I always buy two bottles in spring and keep one in the pantry for unexpected cravings
  • Meringue starts weeping after a few hours, so torch these right before serving for that freshly made appearance
03 -
  • Use a microplane for the lemon zest to avoid any bitter white pith that can creep into your curd
  • If your tart shells crack during baking, patch them with a little leftover dough before they cool completely

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