Delight in these Mini Lemon Tarts topped with airy lilac meringue, perfect for springtime gatherings or special occasions.

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

1/4 cup 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)

In a mixing bowl, combine the flour, chilled butter, powdered sugar, and salt. Mix until the texture resembles coarse crumbs.
Add the egg yolk and mix until a dough forms. Press the dough into the bottom and sides of mini tart pans.
Preheat your oven to 350°F (175°C). Bake the tart shells for about 15 minutes or until lightly golden. Remove from oven and let cool.
In a saucepan, combine lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Whisk together over medium heat until thickened.
Pour the lemon filling into the cooled tart shells and bake for an additional 10-15 minutes until the filling is set. Let cool.
For the meringue, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. If using, add lilac food coloring and gently fold it in.
Spread the meringue over the cooled tarts and use a kitchen torch to lightly brown the meringue or bake at 350°F (175°C) for a few minutes.
Garnish with fresh mint leaves before serving.

Ensure the butter is well-chilled for a flaky crust. Use fresh lemons for the best flavor.

Keywords: Mini Lemon Tart, Lilac Meringue, Dessert, Spring Dessert, Tarts