Description
Mini lemon tarts with a buttery crust, silky lemon curd, and lilac meringue topping.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, powdered sugar, and salt. Cut in butter.
- Add egg yolk and water to form dough.
- Roll out, cut circles, and chill 30 minutes.
- Bake 15–20 minutes until golden.
- Whisk lemon juice, sugar, eggs, zest, and vanilla.
- Cook until thickened.
- Fill tart shells and cool.
- Beat egg whites to soft peaks.
- Add sugar and beat to stiff peaks.
- Color meringue if desired.
- Pipe onto tarts and torch lightly.
Notes
- Use fresh lemon juice for best flavor.
- Chill tart shells before baking.
- Ensure bowl is grease-free for meringue.
- 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