Description
This delightful Lemon Tart Meringue recipe combines a buttery, flaky tart shell with a tangy lemon filling topped by a fluffy, lightly toasted lilac meringue. Perfect as a refreshing dessert, this elegant treat balances tartness and sweetness with a beautiful presentation that’s sure to impress.
Ingredients
Tart Shell
- 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
- Cold water, as needed
Lemon Filling
- 1/4 cup lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Meringue Topping
- 3 large egg whites
- 1/2 cup granulated sugar
- A few drops lilac food coloring (optional)
Garnish
- Fresh mint leaves (optional)
Instructions
- Prepare the Tart Shell: In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add just enough cold water to form a dough. Roll out the dough and cut into circles to fit mini tart pans. Prick the bases with a fork to prevent puffing up during baking, then chill in the refrigerator for 30 minutes.
- Bake the Tart Shells: Preheat the oven to 175°C (350°F). Bake the tart shells for 15-20 minutes or until they turn golden brown. Remove from oven and allow them to cool completely to ensure they hold their shape when filled.
- Make the Lemon Filling: In a saucepan, whisk together lemon juice, granulated sugar, whole eggs, lemon zest, and vanilla extract. Cook the mixture over medium heat, stirring constantly to prevent curdling, until it thickens enough to coat the back of a spoon. Remove from heat and let cool slightly before pouring the filling into the cooled tart shells.
- Prepare the Meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar a little at a time, continuing to beat until stiff, glossy peaks form. If desired, gently fold in a few drops of lilac food coloring to tint the meringue.
- Pipe the Meringue: Using a piping bag or spoon, evenly distribute the lilac meringue on top of the lemon filling in each tart. Use a kitchen torch to lightly brown the meringue or place the tarts under a broiler for a few minutes, watching closely to avoid burning.
- Serve: Garnish the finished tarts with fresh mint leaves if desired. Serve immediately for best texture and flavor, and enjoy this beautiful and refreshing dessert.
Notes
- Ensure the tart dough is well chilled before baking to prevent shrinking.
- Constant stirring of the lemon filling is key to prevent the eggs from scrambling.
- If you don’t have lilac food coloring, you can omit it or use any other color of your choice.
- The meringue should be browned just lightly to keep it soft and delicate.
- Serve the tarts soon after assembling to enjoy the crisp tart shell and fluffy meringue texture.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French