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Mini Lemon Tart with Lilac Meringue

Mini Lemon Tart with Lilac Meringue for a Sweet Escape

Mini Lemon Tart with Lilac Meringue is a delightful dessert that merges zesty flavors with whimsical presentation.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tart Shells
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup Powdered Sugar Granulated sugar can be used for less sweetness.
  • 1 pinch Salt Use sea salt for a gourmet touch.
  • 1/2 cup Butter (Chilled) Opt for unsalted butter for better control of salt content.
Lemon Curd
  • 1/2 cup Fresh Lemon Juice Fresh is preferred over bottled options.
  • 1 cup Granulated Sugar Coconut sugar can be used for a healthier alternative.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 1 tablespoon Lemon Zest Use organic lemons to avoid pesticides.
  • 1 teaspoon Vanilla Extract Homemade extract can be used for gourmet appeal.
Lilac Meringue
  • 3 large Egg Whites Fresh egg whites give the best volume.
  • 1 tablespoon Lilac Food Coloring Omit for pure white meringue if desired.

Equipment

  • mixing bowl
  • Whisk
  • Electric mixer
  • Piping Bag
  • Saucepan
  • Tart Pans
  • baking sheet
  • kitchen torch

Method
 

Prepare Tart Shells
  1. In a mixing bowl, combine all-purpose flour, powdered sugar, and salt using a whisk. Cut in chilled butter until mixture resembles coarse crumbs. Lightly press into mini tart pans and chill in refrigerator for 30 minutes.
Bake Tart Shells
  1. Preheat oven to 350°F (175°C). Bake chilled tart shells for 15-20 minutes until golden brown.
Make Lemon Curd
  1. In a saucepan over medium heat, whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Stir continuously for about 10 minutes until thickened.
Fill Tart Shells
  1. Pour cooled lemon curd into baked tart shells, filling them almost to the top. Allow to cool completely on a wire rack.
Prepare Meringue
  1. Beat egg whites until soft peaks form. Gradually add granulated sugar until stiff peaks form. Gently fold in lilac food coloring.
Top Tarts
  1. Pipe lilac meringue onto cooled lemon tarts in decorative swirls.
Toast Meringue
  1. Carefully toast lilac meringue with a kitchen torch until golden brown.
Garnish (optional)
  1. Add a sprig of mint or sprinkle with edible flowers for presentation.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 15mgIron: 0.5mg

Notes

Assemble the tarts just before serving for the best texture. Store in an airtight container for up to 2 days, keeping meringue separate.

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