Mini Lemon Tarts with Lilac Meringue – Elegant Citrus Dessert

These Mini Lemon Tarts with Lilac Meringue are a delightful fusion of zesty citrus curd, buttery shortcrust pastry, and airy meringue kissed with floral color.

Perfect for spring celebrations, afternoon tea, or whenever you want to wow guests with a dessert that’s as stunning as it is delicious.

These lemon meringue tartlets are tiny in size but bold in flavor and beauty.

Why You’ll Love This Recipe

Tart and sweet balance – Lemon curd and meringue create the perfect harmony

Visually stunning – Add lilac coloring for a beautiful, pastel finish

Great for gatherings – Ideal size for parties, bridal showers, or Easter tables

Make-ahead friendly – Prepare components in advance and assemble before serving

Elegant presentation – Garnished with mint or edible flowers for a polished touch

Classic with a twist – Familiar lemon tart meets colorful, modern flair

What You’ll Need (Ingredient Highlights)

All-purpose flour & powdered sugar – For a crisp, sweet tart shell

Unsalted butter – Cold and cubed for flaky pastry

Egg yolk – Adds richness and helps bind the dough

Lemon juice, zest & sugar – Bright, tangy curd filling

Eggs – For both curd and meringue

Vanilla extract – Adds warmth to the lemon filling

Egg whites & sugar – Whipped into glossy meringue peaks

Lilac food coloring (optional) – For that soft, floral visual pop

Fresh mint (optional) – For garnish and freshness

Pro Tips Before You Start

Chill your tart dough – Prevents shrinking while baking

Use a microplane for lemon zest – Finely grated zest brings bold flavor

Whisk lemon curd constantly – Prevents scrambling the eggs

Beat meringue to stiff peaks – This helps it hold its shape when piped

Watch under the broiler – Meringue browns quickly, don’t walk away

How to Make Mini Lemon Tarts with Lilac Meringue

Step 1: Make the Tart Shells

In a bowl, mix 1 cup all-purpose flour, ¼ cup powdered sugar, and ¼ tsp salt.

Cut in ½ cup chilled, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add 1 egg yolk, and stir in a splash of cold water if needed until the dough comes together.

Roll out the dough and cut into rounds to fit your mini tart pans.

Press the dough into the pans and prick the bases with a fork.

Chill for 30 minutes to help the crust hold its shape.

Step 2: Bake the Shells

Preheat oven to 350°F (175°C).
Bake chilled tart shells for 15–20 minutes until lightly golden.

Let cool completely on a wire rack before filling.

Step 3: Make the Lemon Filling

In a saucepan, whisk together ¼ cup lemon juice, ½ cup granulated sugar, 2 large eggs, 1 tsp lemon zest, and ½ tsp vanilla extract.

Place over medium heat and cook, stirring constantly, until the mixture thickens into a smooth curd.

Remove from heat and let cool slightly. Spoon the lemon curd into the cooled tart shells.

Step 4: Whip the Meringue

In a clean mixing bowl, beat 3 egg whites until soft peaks form.

Gradually add ½ cup granulated sugar, continuing to beat until stiff, glossy peaks form.

If desired, add a few drops of lilac food coloring and gently fold to create a pastel hue.

Step 5: Decorate with Meringue

Transfer the meringue to a piping bag and pipe over the lemon curd.

Alternatively, spoon it over the tarts and swirl with the back of a spoon for a rustic look.

Use a kitchen torch to lightly brown the meringue or place under the broiler for 1–2 minutes, watching closely to prevent burning.

Step 6: Serve and Enjoy

Garnish with fresh mint leaves if desired.

Serve these gorgeous mini lemon tartlets chilled or at room temperature for a bite-sized dessert that shines.

What to Serve It With

Earl Grey or floral tea – Complements the citrus and lilac notes beautifully

Fruit salad or berries – A light, fresh pairing

Sparkling lemonade or prosecco – For special occasions

Shortbread cookies – Serve alongside for a dessert trio

Variations / Substitutions

Gluten-free crust – Use a 1:1 gluten-free flour blend

Add lavender extract – Swap or combine with lilac for another floral layer

Make as a full tart – Use a 9-inch tart pan for one large dessert

Top with edible flowers – Like violas or pansies for spring-themed décor

No torch? – Use the broiler or skip browning entirely for a soft meringue finish

Storage & Reheating Tips

 Refrigerate leftovers – Store in an airtight container for up to 3 days

Avoid freezing – Meringue texture won’t hold up well after thawing

Make ahead – Prepare tart shells and lemon curd a day in advance; pipe meringue before serving

Transport tip – If serving elsewhere, assemble just before arriving to preserve the meringue’s texture

FAQs

 Can I make these without a kitchen torch?

Yes—just pop the assembled tarts under a broiler for 1–2 minutes. Watch closely!

What if I can’t find lilac food coloring?

Use a drop of red and blue coloring or skip it entirely. The flavor will still shine.

Can I use lemon curd from a jar?

You can, but homemade curd has a fresher flavor and smoother texture.

Are these tarts very sweet?

They’re balanced—the tartness of lemon curd pairs well with the sweetness of meringue.

Can I make these as bars instead?

Yes—press the crust into a square pan, bake, fill, and top with meringue, then cut into squares.

How long does it take to whip meringue?

About 7–10 minutes with an electric mixer, depending on your speed and room temperature.

Can I use another citrus?

Absolutely! Try lime or orange zest and juice for a twist on the classic.

Final Thoughts

These Mini Lemon Tarts with Lilac Meringue are as charming as they are flavorful.

The buttery crust, bright lemon curd, and soft lilac meringue swirl together in a dessert that’s delicate, impressive, and downright delicious.

Perfect for springtime, tea parties, or just when you need a treat that feels special.