Go Back
Mini lemon tarts with lilac meringue on a rustic wooden table

Mini Lemon Tarts

Bright lemon curd tucked into crisp mini shells, topped with feather-light lilac meringue for an elegant spring dessert.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 2 hours 10 minutes
Servings: 8 tarts
Course: Dessert, Spring
Cuisine: American, French
Calories: 220
Ingredients Method Notes

Ingredients
  

For the tart shells
  • 1 1/4 cups all-purpose flour substitute 1:1 gluten-free flour blend for GF
  • 1/4 cup powdered sugar swap coconut sugar, but texture will be coarser
  • 1/2 cup unsalted butter, cold and cubed use plant-based butter for dairy-free
  • 1 large egg yolk for vegan use 2 tbsp aquafaba + 1 tsp oil, texture may differ
  • 1–2 tbsp cold water to bring dough together without making it sticky
For the lemon curd
  • 1/2 cup fresh lemon juice (about 2 lemons) bright, tart backbone
  • 1 tbsp lemon zest concentrated citrus aroma
  • 3/4 cup granulated sugar reduce to 1/2 cup for less sweet curd
  • 3 large eggs provide body and silkiness
  • 6 tbsp unsalted butter, cubed use cultured butter for a tangier note
For the lilac meringue
  • 3 large egg whites whipped into glossy peaks
  • 3/4 cup granulated sugar stabilizes and sweetens
  • 1/4 tsp cream of tartar stabilizer for volume and texture
  • 1/2 tsp vanilla extract rounds flavor
  • a few drops violet food coloring or a mix of red and blue for a delicate lilac hue
  • Optional edible lilac flowers or dried lavender for garnish floral, delicate visual finish

Method
 

Preparation
  1. Make the shortcrust dough: Pulse flour and powdered sugar in a food processor. Add cold, cubed butter, pulse until coarse crumbs form. Add egg yolk and cold water; pulse until the dough comes together. Chill for 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll out dough to 1/8-inch thickness; press into mini tart pans. Prick bases with a fork and line with parchment and pie weights.
  3. Blind-bake shells for 10–12 minutes. Remove weights, return to oven for 1–2 minutes if needed. Cool completely.
Cooking
  1. Cook lemon curd: In a saucepan, whisk lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring until thickened (8–10 minutes). Remove from heat, whisk in butter until smooth.
  2. Pour warm lemon curd into cooled tart shells and chill for at least 1 hour.
  3. Make lilac meringue: Heat egg whites, sugar, and cream of tartar in a bowl over simmering water until warm. Beat on high until stiff peaks form. Fold in vanilla and food coloring.
  4. Pipe meringue on chilled tarts and torch lightly to toast meringue tips. Garnish with edible flowers.

Notes

Serve chilled or slightly warm; plate with berry compote for color. Avoid overworking the dough and underbaking the shells.