Description
These mini lemon tarts feature buttery shells, silky lemon curd, and lilac-tinted meringue. They are beautiful, bite-sized desserts perfect for spring gatherings.
Ingredients
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 1 tablespoon cold water (if needed)
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, cubed
- 3 large egg whites
- ½ cup granulated sugar
- A few drops lilac or purple food coloring (optional)
- Fresh mint leaves (optional garnish)
- Lemon zest or edible flowers (optional garnish)
Instructions
- Whisk flour, powdered sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and mix until dough forms. Add cold water if necessary.
- Shape dough into a disc, wrap, and chill for 30 minutes.
- Preheat oven to 350°F. Roll dough and cut circles to fit mini tart pans. Press dough into pans and prick bottoms with a fork.
- Bake shells 15–18 minutes until golden. Cool completely.
- Whisk lemon juice, sugar, eggs, zest, and vanilla in a saucepan over medium heat.
- Stir constantly until thickened, about 6–8 minutes. Remove from heat and whisk in butter until smooth.
- Let curd cool slightly, then fill tart shells.
- Beat egg whites in a clean, dry bowl until foamy. Gradually add sugar and beat until stiff peaks form.
- Gently fold in lilac food coloring if using.
- Transfer meringue to a piping bag and pipe over filled tarts.
- Lightly toast meringue tops with a kitchen torch or briefly under a broiler.
- Cool slightly before serving. Garnish with mint, zest, or flowers.
Notes
- If you prefer a smoother texture, strain the lemon curd before cooling to remove zest bits.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Piping
- Cuisine: American