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Mini Lemon Tarts with Lilac Meringue – A Stunning Spring Dessert

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Embrace spring with Mini Lemon Tarts! Delight in crisp, buttery shells embracing vibrant lemon curd, crowned by ethereal lilac meringue. A truly stunning dessert.

Ingredients

  • All-purpose flour: 1 ½ cups
  • Unsalted butter: ½ cup (1 stick), chilled and cubed
  • Granulated sugar: 1 cup, divided
  • Large eggs: 4 (2 whole, 2 whites separated)
  • Fresh lemon juice: ½ cup
  • Lemon zest: 2 teaspoons
  • Lilac syrup: 2 tablespoons
  • Purple food coloring: 1-2 drops (optional)

Instructions

  1. Step 1: Prepare and Bake Tart Shells. In a food processor, pulse 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ½ cup chilled, cubed unsalted butter until crumbly. Add 1-2 tablespoons ice water, pulsing until a dough forms. Press dough evenly into 12 mini tart pans (2-3 inches). Prick bottoms with a fork. Bake at 375°F (190°C) for 12-15 minutes, or until lightly golden. Let cool slightly, then remove from pans.
  2. Step 2: Cook Lemon Filling. In a medium saucepan, whisk together 2 whole large eggs, ½ cup granulated sugar, ½ cup fresh lemon juice, and 2 teaspoons lemon zest until well combined. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard consistency (about 8-10 minutes). Remove from heat. Pour the warm lemon curd into the pre-baked tart shells. Bake at 325°F (160°C) for 10-12 minutes, or until the filling is just set. Let cool completely.
  3. Step 3: Prepare Lilac Meringue. In a clean, dry bowl, beat 2 large egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup granulated sugar, beating on high speed until stiff, glossy peaks form. Gently fold in 2 tablespoons lilac syrup and 1-2 drops of purple food coloring until just combined and uniformly colored.
  4. Step 4: Assemble and Finish Tarts. Once the lemon tarts are completely cooled, pipe or spoon the lilac meringue onto the top of each tart, creating decorative swirls or dollops. Using a kitchen torch, carefully brown the peaks of the meringue until lightly caramelized. Serve immediately or refrigerate until ready to serve.

Notes

  • Keep these delightful tarts in an airtight container in the refrigerator for up to 2-3 days to maintain the meringue's beautiful texture, though they truly shine brightest when enjoyed within a day of preparation.
  • Since the delicate lilac meringue is best appreciated cool, reheating these tarts is not recommended; simply let them sit out for 15-20 minutes after refrigerating if you prefer them closer to room temperature.
  • Elevate your presentation by adorning each tart with a fresh, edible lilac blossom or a small raspberry and a dusting of powdered sugar just before serving for an extra pop of color and charm.
  • For the dreamiest meringue that holds its shape beautifully, ensure your egg whites are at room temperature before beating, and that the lemon tarts are completely cooled and set before you pipe on the lilac meringue.

Nutrition

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