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Mini Lemon Tarts with Lilac Meringue

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Delightful mini tarts filled with silky lemon curd and topped with cloud-like lilac meringue, perfect for tea parties or a refreshing end to a sunny day.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of all-purpose flour and 1/4 cup of powdered sugar.
  2. Cut in 1/2 cup of softened unsalted butter until the mixture resembles coarse crumbs. Firmly press this mixture into mini tart pans and bake for 15 minutes, or until golden brown.
  3. In a saucepan, whisk together 3 large eggs, 1/4 cup of granulated sugar, 1/2 cup of fresh lemon juice, and 1 tablespoon of lemon zest. Cook this mixture over medium heat, stirring constantly until it thickens slightly. Strain it to remove any bits of cooked egg and set it aside to cool.
  4. Bring a pot of water to a boil, and then add 1 cup of lilac petals. Let them steep in the water for about 10 minutes before removing the petals. Mix this lilac-infused liquid into your cooled lemon curd.
  5. In a saucepan, combine 3/4 cup of granulated sugar and 1/4 cup of water, cooking until the mixture reaches the soft ball stage (about 235°F or 112°C).
  6. In a separate mixing bowl, beat 2 egg whites and 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add the sugar syrup while continuing to beat until stiff peaks form.
  7. Once your mini tart shells have cooled, fill them generously with the lemon-lilac filling. Top each tart with a fluffy dollop of meringue, creating swoops and swirls. Finally, use a kitchen torch to carefully toast the meringue until it’s beautifully golden brown.

Notes

Store any leftovers covered in the fridge for up to 2 days. The meringue may soften slightly over time.

Nutrition

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

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