Mini Lemon Tart with Lilac Meringue : Zesti Dessert

If you’re dreaming of a dessert that’s as beautiful as it is delicious, look no further than the mini lemon tart with lilac meringue. These charming little treats feature buttery tart shells filled with vibrant, tangy lemon curd and crowned with delicate lilac-colored meringue swirls that are lightly toasted to perfection. They’re perfect for spring brunches, tea parties, or any occasion that calls for elegance and a touch of whimsy. This dessert takes inspiration from traditional French pâtisserie, with a floral upgrade that makes them both visually stunning and seasonally appropriate for spring and summer.

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Ingredients

For the Tart Shells

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tbsp cold water

For the Lemon Curd

• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 3/4 cup granulated sugar
• 3 large eggs
• 6 tbsp unsalted butter, cubed

For the Lilac Meringue

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• A few drops of violet food coloring or a mix of red and blue
• Optional: edible lilac flowers for garnish

Instructions

Make the Tart Shells
In a food processor, pulse flour and powdered sugar. Add the cold butter and pulse until crumbly. Add egg yolk and water; pulse until the dough just comes together. Wrap and chill for 30 minutes. Preheat oven to 350°F (175°C). Roll out dough and press into mini tart pans. Prick the base with a fork, line with parchment and pie weights. Bake for 10–12 minutes until golden. Let cool completely.

Prepare the Lemon Curd
In a saucepan, whisk together lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and whisk in butter until smooth. Let it cool slightly, then pour into tart shells. Chill for 1 hour to set.

Make the Lilac Meringue
In a heatproof bowl over a saucepan of simmering water, whisk egg whites, sugar, and cream of tartar until warm and sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form (about 5–7 minutes). Add vanilla and a drop of violet food coloring to achieve a soft lilac hue. Pipe onto chilled lemon tarts using a star tip.

Toast and Garnish
Use a kitchen torch to lightly toast the meringue tips. Garnish with edible lilac petals or dried lavender for a stunning finish.

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Nutrition (per tart, approx.)

Calories: 280 kcal
Carbs: 32g
Fat: 14g
Protein: 4g

Presentation Tips

Use mini gold tart liners for an elegant brunch table. Pair with lavender lemonade or floral-infused tea. Serve on pastel platters to highlight the lilac topping.

Seasonal & Culinary Inspiration

This dessert is a love letter to spring and early summer, celebrating lemons at their zestiest and flowers at their prettiest. Inspired by French tartes au citron, this version adds modern flair with its pastel purple crown and mini format, ideal for petite entertaining.

Variations

Rose Meringue: Swap vanilla for rose water and use a soft pink tint.
Lime-Lavender Curd: Use lime juice with a touch of culinary lavender for a herbal twist.
Gluten-Free Shell: Use almond flour and gluten-free baking mix to make it accessible.

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FAQ

Can I make these ahead of time?
Yes! The lemon curd and tart shells can be made a day in advance. Add meringue just before serving.

How long do they keep?
They’re best enjoyed within 2 days. Store in the fridge in an airtight container.

Can I use store-bought tart shells?
Absolutely, if you’re short on time—look for mini phyllo or shortbread shells at specialty stores.

How do I achieve the lilac color naturally?
Try using butterfly pea flower extract or beet juice mixed with blueberry juice for a natural hue.

External Links

How to Make Perfect Lemon Curd
The Science Behind Swiss Meringue
All About Edible Flowers
French Tart Basics

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