Description
A delightful mini lemon tart topped with lilac meringue, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ¼ cup lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 3 large egg whites
- ½ cup granulated sugar
- A few drops lilac food coloring (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the Tart Shells: Mix flour, powdered sugar, and salt. Cut in butter until crumbly. Stir in egg yolk and a little cold water to form dough. Roll out, fit into mini tart pans, prick bases, and chill 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake shells 15–20 minutes until lightly golden. Cool completely.
- Make Lemon Filling: Whisk lemon juice, sugar, eggs, zest, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened. Slightly cool, then spoon into tart shells.
- Prepare Meringue: Beat egg whites to soft peaks. Gradually add sugar and beat until stiff peaks form. Tint if desired.
- Finish: Pipe or spoon meringue onto tarts. Lightly brown with a kitchen torch or under a broiler, watching closely. Garnish if desired and serve.
Notes
- Ensure tart shells are fully cooled before adding filling.
- Watch carefully when browning the meringue to avoid burning.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Mini Lemon Tart, Lilac Meringue, Dessert, Baking