Pin it
These dainty lemon mini tarts with fluffy purple meringue offer the ultimate combo of zesty and sugary notes. Their crisp, butter-rich crust cradles a zingy lemon center that perks up your palate, while the airy violet topping adds a touch of charm, making them unforgettable treats for any springtime get-together.
I whipped these up for my sister's backyard tea bash last May and everyone went crazy over the purple meringue. Now I can't show up to any family party from Easter to August without bringing a batch!
Ingredients
- All-purpose flour: Gives you a soft but durable case that doesn't fall apart
- Unsalted butter: Keep it cold and diced for the crispiest pastry result
- Powdered sugar: Adds a gentler sweetness to the base than regular sugar
- Egg yolk: Gives the dough extra flavor and helps everything stick together
- Lemon juice: Only use freshly squeezed for that zippy tang
- Lemon zest: Packs those natural oils that boost the citrus punch
- Granulated sugar: Cuts through the sharpness of the lemons
- Eggs: They thicken and enrich the filling
- Vanilla extract: Rounds out the lemony mix with warm notes
- Egg whites: The key to getting that cloud-like meringue top
- Lilac food coloring: Just a tiny bit turns these into something special
- Fresh mint leaves: They look pretty against the purple and add a cool finish
Step-by-Step Instructions
- Prepare the Tart Shell:
- Mix the flour with powdered sugar and salt in a big bowl, giving it a quick stir to blend everything. Drop in the cold butter chunks and rub them into the flour using your fingers or a pastry tool until it looks like rough sand with some small lumps left. This mix of textures will make your crust extra flaky. Drop in the egg yolk and sprinkle just enough cold water (usually 1-2 spoonfuls) to help the dough come together. On a lightly floured counter, roll the dough about 1/8 inch thick, then cut rounds a bit bigger than your tart tins. Press dough gently into the tins, cut off extra, and poke the bottoms with a fork to stop them puffing up. Stick them in the fridge for 30 minutes to rest.
- Bake the Tart Shells:
- Heat your oven to 350°F with the rack in the middle. Put your cold tart shells on a baking tray and cook for 15-20 minutes, keeping an eye on them since tiny tarts can burn fast. You want them light gold across the top and slightly darker at the edges. Take them out and let them cool fully in the tins so they don't break.
- Make the Lemon Filling:
- In a pot, mix lemon juice, regular sugar, whole eggs, lemon zest, and vanilla. Whisk it all up to break the eggs before putting it on medium heat. Cook it slowly, stirring all the time so the eggs don't clump up. The mix will get thicker over 5-7 minutes until it coats your spoon and stays parted when you run your finger through it. Take it off the heat right away and cool for about 10 minutes, stirring now and then to help it cool down. It'll keep getting thicker as it sits.
- Prepare the Meringue:
- Use a totally clean, dry bowl since any bit of fat or water will ruin your meringue. Beat the egg whites at medium speed till they're foamy, then speed up as they start to firm up. Add sugar bit by bit, about a spoonful at a time, letting each addition mix in fully. Going slow makes a stronger meringue. Keep beating until you get stiff, shiny peaks that don't flop over when you lift the beater. Add a super tiny drop of purple coloring and fold it in gently with a spatula to keep all the air in.
- Pipe the Meringue:
- Spoon your cooled lemon mix into the baked shells, filling them about three-quarters full. Put the meringue in a piping bag with a star tip. Pipe pretty swirls or peaks on each tart, making sure the meringue touches the crust all around to prevent shrinking. If you like a more homestyle look, just spoon it on and pull up peaks with the back of your spoon. Use a kitchen torch to brown the meringue carefully, moving it around for even color without burning. Or you can put them under the broiler for 1-2 minutes, watching them like a hawk.
Pin it
The purple shade of these tarts always takes me back to the lilac bushes by my grandma's kitchen window. She showed me how to cook lemon curd when I was just a kid, standing on a footstool by her stove, and these treats are my modern spin on that treasured family memory.
Make-Ahead Options
You can break down the prep if you're cooking for a big event. The empty tart shells stay good for up to three days stored in a sealed container on your counter. You can cook the lemon filling a day ahead and keep it in the fridge with plastic wrap pushed right against the surface so it doesn't form a skin. It's best to whip up the meringue on serving day, but fully finished tarts will stay looking and tasting great for about 8 hours in your fridge.
Seasonal Variations
During summer, try mixing a spoonful of mashed blueberries into your meringue instead of food dye for a natural purple color and light berry taste. In autumn, add a dash of cinnamon to the crust and top with sugared lemon peel for a festive touch. When winter rolls around, swap the vanilla in your filling for a bit of orange blossom water and decorate with sugar-coated rosemary for a fancy holiday look.
Serving Suggestions
These tarts work perfectly as the main attraction at an afternoon tea with Earl Grey or jasmine tea. For dinner parties, they taste amazing with sweet wines like Sauternes or Moscato d'Asti. Make an eye-catching display by setting tarts at different heights on cake stands mixed with fresh flowers that match the purple theme. For something extra fancy, serve them alongside a small scoop of real vanilla ice cream.
Pin it
Once you get the hang of these mini lemon tarts, you'll have a go-to dessert that everyone will beg you to bring again. The sunny lemon filling and dreamy purple meringue create a showstopping combo that looks bakery-worthy but comes together in your kitchen with ordinary ingredients and a little bit of love.
Frequently Asked Questions
- → Can I prepare the tarts in advance?
Sure! You can bake the tart shells and cook the lemon filling a day earlier. Store the shells airtight and refrigerate the filling. Save the meringue for the last minute, as it may lose shape over time.
- → What’s an alternative to lilac food coloring?
If lilac isn’t available, try a mix of pink and blue to achieve a similar shade. You can also skip coloring for a classic white meringue or pick a pastel shade that fits your theme.
- → Is a torch necessary for browning the meringue?
A torch works best, but you can use your oven’s broiler. Place the tarts close to the heat, keep the door slightly open, and watch closely to avoid burning.
- → Can I swap fresh lemon juice with bottled?
Fresh lemon juice gives the freshest kick. Bottled versions often have preservatives that dampen flavor. If using bottled, pick one with no additives and use extra zest for a stronger punch.
- → How do I stop tart shells from shrinking?
To prevent shrinkage, chill the dough thoroughly before baking (at least 30 minutes), use parchment paper with weights during the first bake, and handle the dough gently to avoid overworking it (which adds gluten).
- → How long will these tarts stay good?
They’re best enjoyed within 24 hours. Humidity can break down the meringue after a few hours, so store in the fridge and let them warm up a bit before eating.