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Mini Lemon Tart with Lilac Meringue: Spring Dessert

Mini Lemon Tart with Lilac Meringue : Spring Dessert
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Indulge in the exquisite Mini Lemon Tart with Lilac Meringue: Spring Dessert, a charming treat that beautifully balances tangy lemon filling and fluffy lilac meringue. Perfect for spring celebrations or afternoon teas, these delightful tarts will mesmerize your guests with their vibrant colors and refreshing flavors. Whether you serve them at a wedding or enjoy them after dinner, their stunning presentation promises to elevate any occasion. With a straightforward recipe that allows for customization, this dessert invites creativity while remaining approachable for home bakers of all skill levels.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp cold water
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 6 tbsp unsalted butter, cubed
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • A few drops of violet food coloring or a mix of red and blue
  • Optional: edible lilac flowers for garnish

Instructions

  1. Prepare the tart shell by mixing flour, powdered sugar, and cold butter in a food processor until crumbly. Add egg yolk and cold water, then chill for 30 minutes.
  2. Roll out the dough into mini tart pans and bake at 350°F (175°C) for 10–12 minutes until golden.
  3. For the lemon filling, combine lemon juice, zest, sugar, and eggs in a saucepan over medium heat until thickened. Stir in cubed butter until smooth.
  4. Whisk egg whites with sugar and cream of tartar over simmering water until warm, then beat until stiff peaks form. Add violet food coloring.
  5. Pipe meringue onto cooled tarts and toast lightly with a kitchen torch.

Nutrition

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