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Mini Lemon Tarts with Lilac Meringue

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These delightful mini lemon tarts feature a zesty lemon filling topped with whimsical lilac meringue, perfect for any spring gathering.

Ingredients

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  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 2 large egg yolks
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup water
  • 2 large egg whites
  • 1/2 teaspoon cream of tartar
  • Lilac flowers for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolks and mix until a dough forms. Press the dough into mini tart pans. Bake for 15-20 minutes or until golden.
  2. For the lemon filling, in a saucepan over medium heat, whisk together the egg yolks, granulated sugar, fresh lemon juice, and lemon zest. Stir in the water and cook, stirring continuously, until thickened. Pour the tangy filling into the baked tart shells and let cool.
  3. To create the lilac meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks are formed, creating that lovely, glossy meringue.
  4. Using a piping bag or a spatula, generously spread or pipe the lilac meringue over the cooled tarts. If you have a kitchen torch, lightly toast the meringue until it’s slightly browned and toasty.
  5. Finish off your beautiful tarts by garnishing with fresh lilac flowers just before serving. Enjoy your stunning spring dessert!

Notes

These tarts are best enjoyed fresh, but if you have leftovers, store them covered in the refrigerator for up to 2 days. The meringue may lose its texture, so consider adding fresh meringue before serving for an extra touch.

Nutrition

Find it online: https://cookingwithmayaa.com/mini-lemon-tarts-lilac-meringue-2/

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