Why Make This Recipe
Mini Lemon Tarts with Lilac Meringue are a delightful treat perfect for any occasion. These little tarts bring together the tangy taste of fresh lemons and the sweetness of meringue, all topped with stunning lilac flowers. They are easy to make and look beautiful, making them a great dessert to impress friends and family.
How to Make Mini Lemon Tarts with Lilac Meringue
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- Lilac flowers for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a mini tart pan.
- In a bowl, mix the flour and powdered sugar. Cut in the butter until crumbly. Stir in the egg yolk until combined. Press the mixture into the tart pan.
- Bake for 10-12 minutes or until lightly golden. Remove and let cool.
- For the filling, whisk together the lemon juice, lemon zest, and granulated sugar in a saucepan. Cook over medium heat until the sugar dissolves.
- In another bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Fold the lemon mixture into the beaten egg whites and spoon into the cooled tarts.
- Pipe or spread lilac meringue on top and bake for an additional 5-7 minutes until the meringue is lightly browned.
- Let cool and garnish with lilac flowers before serving.
How to Serve Mini Lemon Tarts with Lilac Meringue
Serve these mini lemon tarts chilled or at room temperature. They are a perfect dessert for gatherings, picnics, or special celebrations. You can plate them on a beautiful serving dish for an elegant touch.
How to Store Mini Lemon Tarts with Lilac Meringue
Store the mini tarts in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Avoid stacking them to prevent the meringue from getting squished.
Tips to Make Mini Lemon Tarts with Lilac Meringue
- Be careful not to overbake the meringue; you want it lightly browned, not dark.
- Use fresh lemons for the best flavor.
- If you can’t find lilac flowers, feel free to skip them or use another edible flower for decoration.
Variation (if any)
You can swap lemon juice with lime or orange juice for a different citrus flavor. This allows you to customize the tarts according to your taste.
FAQs
Can I use store-bought tart shells?
Yes, you can use store-bought tart shells if you’re short on time. Just fill them with the lemon meringue mixture and continue to bake as directed.
How do I know when the meringue is done?
The meringue is done when it is firm and lightly browned on top. It should have a glossy appearance.
Can I make this recipe in advance?
Yes, you can prepare the tart shells and lemon filling a day in advance. Assemble them the day you plan to serve the tarts for the best texture.
Mini Lemon Tarts with Lilac Meringue
Delightful mini lemon tarts topped with sweet lilac meringue, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- Lilac flowers for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini tart pan.
- Mix the flour and powdered sugar in a bowl. Cut in the butter until crumbly. Stir in the egg yolk until combined. Press the mixture into the tart pan.
- Bake for 10-12 minutes or until lightly golden. Remove and let cool.
- Whisk together the lemon juice, lemon zest, and granulated sugar in a saucepan. Cook over medium heat until the sugar dissolves.
- Whip the egg whites and cream of tartar in another bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Fold the lemon mixture into the beaten egg whites and spoon into the cooled tarts.
- Pipe or spread lilac meringue on top and bake for an additional 5-7 minutes until the meringue is lightly browned.
- Let cool and garnish with lilac flowers before serving.
Notes
These tarts can be served chilled or at room temperature. Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 21g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
