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Mini Lemon Tarts with Lilac Meringue

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Delightful mini lemon tarts topped with sweet lilac meringue, perfect for any occasion.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C). Grease a mini tart pan.
  2. 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.
  3. Bake for 10-12 minutes or until lightly golden. Remove and let cool.
  4. Whisk together the lemon juice, lemon zest, and granulated sugar in a saucepan. Cook over medium heat until the sugar dissolves.
  5. Whip the egg whites and cream of tartar in another bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  6. Fold the lemon mixture into the beaten egg whites and spoon into the cooled tarts.
  7. Pipe or spread lilac meringue on top and bake for an additional 5-7 minutes until the meringue is lightly browned.
  8. 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

Find it online: https://recypez.com/mini-lemon-tarts-lilac-meringue/

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