Mini Lemon Tart with Lilac Meringue
A delightful combination of zesty lemon curd and sweet lilac meringue nestled in a crispy tart shell, perfect for any occasion.
Ingredients
For the Tart Shell
- 1 1/4 cups all-purpose flour Forms the base of the tart.
- 1/3 cup powdered sugar Sweetens the crust.
- 1/4 teaspoon fine salt Enhances flavors.
- 1/2 cup cold unsalted butter, cubed Adds richness and flakiness.
- 1 large egg yolk Binds the dough together.
- 1-2 tablespoons ice water Helps hydrate the dough.
For the Lemon Curd
- 1/2 cup fresh lemon juice Provides zesty flavor.
- 1 tablespoon finely grated lemon zest Adds aromatic depth.
- 2/3 cup granulated sugar Sweetens the curd.
- 2 large eggs Essential for thickening.
- 2 large egg yolks Adds structure.
- 4 tablespoons unsalted butter, cubed Makes the curd creamy.
- a pinch fine salt Balances flavors.
For the Lilac Meringue
- 3 large egg whites Base for the meringue.
- 3/4 cup granulated sugar Stabilizes the meringue.
- 1/2 teaspoon vanilla extract Adds flavor.
- a few drops lilac gel food coloring For color.
Garnish (Optional)
- to taste fresh mint leaves or edible unsprayed flowers Adds elegance.
Instructions
Prepare the Tart Dough
- In a medium bowl, whisk together flour, powdered sugar, and salt.
- Cut in cold, cubed butter until the mixture resembles coarse crumbs.
- Add egg yolk and mix in 1-2 tablespoons of ice water until the dough holds together.
- Press the dough into a disk, wrap in plastic, and chill for about 30 minutes.
Bake the Tart Shells
- Preheat your oven to 350°F (175°C).
- Roll out chilled dough to about 1/4-inch thickness.
- Cut out circles for mini tart pans, press into pans, and chill again for another 30 minutes.
- Bake tart shells for 15-18 minutes until golden brown. Allow to cool completely.
Make the Lemon Curd
- In a saucepan, combine lemon juice, lemon zest, sugar, whole eggs, egg yolks, butter, and a pinch of salt.
- Cook over medium-low heat, stirring constantly, until thickened.
- Strain the curd into a bowl and spoon into cooled tart shells. Refrigerate for at least 30 minutes.
Prepare the Meringue
- In a heatproof bowl, combine egg whites and sugar over simmering water, whisking until sugar dissolves.
- Remove from heat and beat with a mixer until stiff peaks form.
- Add vanilla extract and lilac food coloring, mixing until evenly colored.
Assemble and Serve
- Pipe the lilac meringue onto the tarts.
- Use a kitchen torch or broiler to toast the meringue if desired.
- Serve immediately, garnished with mint leaves or edible flowers.
Notes
Ensure butter is chilled for flakiness. Always strain lemon curd for smoothness. Experiment with garnishes for personal touch. Best enjoyed fresh.