Ingredients
Scale
For the Tart Shells:
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (30g) powdered sugar
- 1 large egg yolk
- 1 to 2 tablespoons cold water
- 1 teaspoon vanilla extract
For the Lemon Curd Filling:
- 3 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup (60g) unsalted butter
For the Lilac Meringue:
- 2 large egg whites
- ½ cup (100g) granulated sugar
- ½ teaspoon lilac extract or floral extract (violet or lavender can substitute)
- A few drops of natural food coloring (optional for lilac hue)
Preparation Notes:
- Ensure all ingredients are at room temperature, except butter for the crust.
- You can replace lilac extract with a mild floral essence if lilac is unavailable.
- Use a mini muffin tin or tart molds for a consistent shape and size.
Instructions
- Make the Tart Shell Dough:
- In a food processor or mixing bowl, combine flour, powdered sugar, and cold butter.
- Pulse or use a pastry cutter until the mixture resembles coarse crumbs.
- Add egg yolk, vanilla extract, and cold water. Mix until dough starts to form.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Shape and Bake Tart Shells:
- Preheat oven to 350°F (175°C).
- Roll chilled dough to ¼ inch thick on a floured surface.
- Cut into circles and press into mini tart pans or a mini muffin tin.
- Prick bottoms with a fork and chill for 10 minutes.
- Line each tart with parchment and fill with pie weights or beans.
- Bake for 12-14 minutes or until lightly golden. Let cool completely.
- Prepare Lemon Curd:
- In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 8 minutes).
- Remove from heat, stir in butter until smooth.
- Pour curd into a bowl and cover with plastic wrap directly on the surface.
- Chill for 1 hour or until set.
- Fill the Tart Shells:
- Once tart shells and lemon curd are fully cooled, spoon or pipe lemon curd into each tart.
- Smooth tops using a spatula or the back of a spoon.
- Make the Lilac Meringue:
- Place egg whites and sugar in a heatproof bowl over a pot of simmering water.
- Whisk continuously until sugar dissolves and mixture is warm to the touch.
- Transfer to a stand mixer and beat on high speed until stiff peaks form.
- Add floral extract and a drop of food coloring; beat until incorporated.
- Top with Meringue and Finish:
- Spoon or pipe lilac meringue over lemon tarts in decorative peaks.
- Optional: Torch the meringue lightly for a toasted finish.
- Chill until ready to serve.
Notes
- Use Cold Butter: Cold butter is crucial for creating a flaky, crumbly crust. Don’t skip the chilling steps, as they help the dough maintain its structure during baking.
- Don’t Overbake the Shells: They should be just golden, not browned. This keeps them tender and buttery without being too crisp.
- Watch the Curd: Stir constantly and don’t walk away from the stove. If you overheat the curd, it can scramble.
- Egg White Tips: Make sure the mixing bowl for the meringue is grease-free. Even a little fat can prevent stiff peaks from forming.
- Floral Flavors Are Potent: Lilac and other floral extracts are very strong. Start with a small amount, taste, and adjust as needed.
- No Torch? No Problem: If you don’t have a kitchen torch, skip toasting the meringue or broil it briefly (watching closely).
- Prep Time: 30 minutes
- Cook Time: 25 minutes