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Mini Lemon Tarts with Lilac Meringue

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Delicate mini lemon tarts filled with zesty lemon custard and topped with ethereal lilac meringue.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cold water
  • 1 cup lemon juice
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 cup lilac flowers (for meringue)
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, combine the flour, softened butter, powdered sugar, and salt. Mix until crumbly, then add the cold water and blend until smooth. Press into mini tart pans and bake for 10-12 minutes until golden; cool completely.
  2. Combine lemon juice, granulated sugar, eggs, and lemon zest in a medium saucepan. Cook over medium heat, stirring until thickened, then pour into cooled tart shells.
  3. Whip egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add granulated sugar; whip to stiff peaks. Fold in lilac flowers.
  4. Spread the lilac meringue over each tart and create swirls. Bake in a preheated oven at 400°F (200°C) for 5-7 minutes until golden.
  5. Cool the tarts completely before serving to enhance flavors and ensure meringue stays fluffy.

Notes

For best results, ensure butter is well-softened but not greasy. Store in an airtight container in the fridge for up to three days.

Nutrition

Find it online: https://www.thestationrecipes.com/mini-lemon-tarts-lilac-meringue/

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