Description
A delightful spring dessert featuring a buttery tart crust filled with vibrant lemon filling and topped with sweet lilac meringue.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cubed
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- A few drops of violet food coloring or a mix of red and blue
- Optional: edible lilac flowers for garnish
Instructions
- Prepare the Tart Crust: In a food processor, pulse together the flour and powdered sugar until combined. Add the cold, cubed butter and pulse until the mixture appears crumbly. Incorporate the egg yolk and just enough cold water until the dough starts to clump together. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
- Bake the Tart Shells: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out your chilled dough to about ¼-inch thickness. Cut out circles of dough and press them into your mini tart pans. Prick the base with a fork, then line each with parchment paper and fill with pie weights. Bake for about 10–12 minutes until the crust edges are golden brown. Remove from the oven and let cool completely.
- Prepare the Lemon Filling: In a medium saucepan, whisk together the fresh lemon juice, zest, granulated sugar, and eggs. Cook this mixture over medium heat, stirring constantly, for about 8–10 minutes until it thickens. Remove from heat and whisk in the cubed butter until smooth. Allow the filling to cool slightly, then pour it into the cooled tart shells. Chill in the refrigerator for at least 1 hour to set.
- Make the Lilac Meringue: Create a double boiler and add the egg whites, granulated sugar, and cream of tartar into the bowl, whisking until warm. Remove from heat—use an electric mixer to beat until stiff peaks form, about 5–7 minutes. Add in vanilla and a drop of violet food coloring.
- Pipe and Toast the Meringue: Use a piping bag fitted with a star tip to pipe the fluffy meringue onto each tart. Lightly toast the tips using a kitchen torch and finish with a sprinkle of edible lilac petals or dried lavender for garnish.
Notes
Chill butter and pie weights ahead of time. Room temperature ingredients yield better results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 175
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg