Delightful Mini Lemon Tarts topped with a floral lilac meringue, perfect for 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)

Preheat your oven to 350°F (175°C).
In a bowl, combine flour, chilled butter, powdered sugar, and salt to form a crumbly mixture.
Add the egg yolk and mix until the dough comes together.
Press the dough into mini tart pans and bake for about 15 minutes or until golden.
In a separate bowl, whisk together lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract for the filling.
Pour the lemon filling into the baked tart shells and return to the oven to bake for an additional 15 minutes.
While the tarts cool, prepare the meringue by beating egg whites until soft peaks form, then gradually add the granulated sugar until stiff peaks form.
If desired, add lilac food coloring and mix gently.
Top the cooled tarts with meringue and use a kitchen torch to lightly brown the meringue.
Garnish with fresh mint leaves before serving.

For a pastel meringue, add a few drops of lilac food coloring to achieve the desired shade.

Keywords: Mini Lemon Tart, Lilac Meringue, Dessert, Baking, Lemon Tart Recipe