Mini Lemon Tart with Lilac Meringue
Mini Lemon Tart with Lilac Meringue is a delightful dessert that brings together the bright tang of fresh lemons and the subtle sweetness of lilac. With a buttery crust, velvety lemon filling, and elegantly piped lilac meringue, each mini tart is a visual treat and a flavor sensation. Perfect for spring gatherings or special occasions, this recipe is surprisingly simple to make at home and promises to impress your guests.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar (for crust)
- 1/2 cup granulated sugar (for filling)
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Pinch of salt
- 3 large egg whites
- Optional: Edible lilac petals for garnish
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour, cold butter, and 1/4 cup sugar until crumbly. Press into mini tart pans and bake for about 15 minutes until golden.
- For the lemon filling, whisk lemon juice, 1/2 cup sugar, and eggs in a saucepan over medium heat until thickened (approximately 5 minutes). Cool slightly before pouring into cooled tart shells.
- Beat egg whites until foamy. Gradually add remaining sugar while beating until stiff peaks form. Gently fold in lilac petals if using.
- Pipe or spoon meringue onto filled tarts and broil or torch until golden brown.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 mini tart (50g)
- Calories: 210
- Sugar: 14g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg