Mini Lemon Tarts with Lilac Meringue – A Stunning Spring Dessert

Mini Lemon Tarts are the perfect balance of bright citrus flavor and delicate sweetness, making them an irresistible treat for any occasion. These elegant bite-sized pastries feature a buttery crust, silky lemon curd, and a whimsical lilac meringue topping that turns a simple dessert into a showstopping centerpiece. Whether you are planning a spring gathering or craving a refined Lemon Tarts experience at home, this recipe delivers bakery-quality results with clear, approachable steps.

Story 

Mini Lemon Tarts always remind me of early spring afternoons when fresh citrus fills the kitchen with its vibrant aroma. I first made these Mini Lemon Tarts for a garden brunch, and they immediately became the highlight of the table. The contrast between the crisp pastry shell and the smooth, tangy filling creates a texture that feels refined yet comforting.

What makes Mini Lemon Tarts truly special is the addition of lilac meringue. The soft pastel topping transforms a classic citrus treat into an elegant Citrus Dessert that feels both festive and sophisticated. Each bite offers buttery crust, bright lemon curd, and airy sweetness.

Over time, I refined this recipe to create reliable, bakery-style Mini Lemon Tarts that anyone can master. With simple ingredients and careful technique, these tarts come together beautifully. They look impressive, yet the method remains straightforward. When you serve Mini Lemon Tarts at a gathering, guests immediately notice their polished appearance and vibrant flavor.

Ingredients

• 1 cup all-purpose flour

• 1/2 cup unsalted butter, chilled and cubed

• 1/4 cup powdered sugar

• 1/4 teaspoon salt

• 1 large egg yolk

• 1–2 tablespoons cold water (as needed)

• 1/4 cup fresh lemon juice

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon lemon zest

• 1/2 teaspoon vanilla extract

• 3 large egg whites

• 1/2 cup granulated sugar (for meringue)

• A few drops lilac food coloring (optional)

• Fresh mint leaves for garnish (optional)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, powdered sugar, and salt. Add chilled butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water gradually until the dough comes together.

Roll the dough out on a lightly floured surface and cut circles to fit mini tart pans. Press gently into each pan and prick the base with a fork. Chill the shells in the refrigerator for 30 minutes to help maintain their shape while baking.

Cooking Instructions

Bake the chilled tart shells for 15–20 minutes or until lightly golden. Allow them to cool completely.

Meanwhile, prepare the filling. In a saucepan, whisk together lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool slightly before spooning into the cooled tart shells.

For the meringue, beat egg whites in a clean bowl until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks develop. If desired, fold in lilac food coloring gently to create the pastel tone. Pipe or spoon the meringue onto each filled tart. Lightly toast the meringue with a kitchen torch or place under a broiler for a few minutes until golden.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overworking the dough, as this can make the crust tough instead of tender. Always chill the tart shells before baking to prevent shrinking. Stir the lemon curd continuously while cooking so it thickens evenly and does not scramble. Additionally, make sure your mixing bowl for the meringue is completely clean and free of grease to achieve stable peaks.

Pro Tips for Better Flavor

Use freshly squeezed lemon juice for the brightest flavor. Add a touch more zest if you prefer a stronger citrus note. For extra depth, try incorporating a subtle floral hint to complement the Lilac Meringue. Toasting the meringue adds a gentle caramelized flavor that enhances the overall balance of this delicate Pastry.

Serving and Storage

How to Serve

Arrange Mini Lemon Tarts on a decorative platter and garnish with fresh mint leaves for color contrast. These charming Spring Dessert bites pair beautifully with tea, sparkling wine, or light coffee. Serve them chilled or at room temperature for the best texture and flavor balance.

How to Store Leftovers

Store leftover Mini Lemon Tarts in an airtight container in the refrigerator for up to three days. For best results, keep them chilled and avoid stacking to protect the meringue topping. If needed, lightly refresh the meringue with a quick torch before serving again.

Conclusion

Mini Lemon Tarts with lilac meringue combine elegance and vibrant flavor in every bite. The buttery crust, silky lemon filling, and airy topping create a harmonious dessert that feels refined yet approachable. Whether for a celebration or a simple indulgence, these tarts deliver impressive results and bright citrus satisfaction.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Mini Lemon Tarts ahead of time?

Yes, you can prepare the tart shells and lemon filling one day in advance. Assemble and pipe the meringue shortly before serving for the freshest presentation.

Can I freeze Mini Lemon Tarts?

You can freeze the baked tart shells without filling. However, freezing fully assembled tarts may affect the texture of the lemon curd and meringue.

What can I use instead of lilac food coloring?

You can leave the meringue white for a classic look or use another pastel shade to match your event theme while keeping the flavor unchanged.

Mini Lemon Tarts

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mitchell
• Total Time: 1 hour
• Yield: 12 mini tarts 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Mini lemon tarts with a buttery crust, silky lemon curd, and lilac meringue topping.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 1–2 tablespoons cold water
• 1/4 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 3 large egg whites
• 1/2 cup granulated sugar (for meringue)
• Lilac food coloring (optional)
• Fresh mint leaves (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C).
2. Combine flour, powdered sugar, and salt. Cut in butter.
3. Add egg yolk and water to form dough.
4. Roll out, cut circles, and chill 30 minutes.
5. Bake 15–20 minutes until golden.
6. Whisk lemon juice, sugar, eggs, zest, and vanilla.
7. Cook until thickened.
8. Fill tart shells and cool.
9. Beat egg whites to soft peaks.
10. Add sugar and beat to stiff peaks.
11. Color meringue if desired.
12. Pipe onto tarts and torch lightly.

Notes

1. Use fresh lemon juice for best flavor.
2. Chill tart shells before baking.
3. Ensure bowl is grease-free for meringue.
4. Toast meringue carefully to avoid burning.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 mini tart
• Calories: 180 kcal
• Sugar: 18 g
• Sodium: 45 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 55 mg