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Mini Lemon Tart with Lilac Meringue

Mini Lemon Tart with Lilac Meringue

This Mini Lemon Tart with Lilac Meringue is a delightful spring treat that combines bright lemon flavors with charming decorative elements.
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Prep Time 1 hour
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shell
  • 1.5 cups All-Purpose Flour For gluten-free, consider almond flour.
  • 0.5 cups Powdered Sugar No direct substitute recommended.
  • 0.5 cups Unsalted Butter Vegan margarine works for a dairy-free option.
  • 1 large Egg Yolks Flaxseed meal can be a substitute for vegans.
  • 2 tablespoons Water
For the Lemon Curd
  • 0.5 cups Lemon Juice Lime juice is an alternative.
  • 2 tablespoons Lemon Zest Don’t skip for added freshness!
  • 0.75 cups Granulated Sugar Stevia or other sweeteners can be used for a low-sugar option.
  • 3 large Eggs Aquafaba can be used for a vegan alternative.
  • 0.25 cups Unsalted Butter Substitute with vegan butter for a dairy-free option.
For the Meringue
  • 3 large Egg Whites Aquafaba is a great vegan substitute.
  • 0.25 teaspoons Cream of Tartar Use lemon juice or white vinegar as a replacement.
  • 1 teaspoon Violet Food Coloring Natural alternatives like beet juice are also fun!
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful twist.

Equipment

  • Food Processor
  • piping bag
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Make the Tart Shells: Pulse flour and powdered sugar in a food processor, add butter, egg yolk, and water, and chill the dough.
  2. Shape and Bake Tart Shells: Roll out, press into pans, prick bases, line with parchment and bake until golden.
  3. Prepare the Lemon Curd: Whisk lemon juice, zest, sugar, and eggs over medium heat; stir until thick, then mix in butter and cool.
  4. Make the Lilac Meringue: Whisk egg whites, sugar, and cream of tartar over simmering water, then beat until stiff peaks form; fold in vanilla and coloring.
  5. Pipe Meringue onto Tarts: Use a piping bag to create swirls of meringue over the curd.
  6. Toast and Garnish: Lightly toast the meringue with a kitchen torch and garnish with lilac petals or lavender.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Make tart shells and lemon curd a day in advance; assemble with meringue just before serving for optimal texture.

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