Mini Lemon Tarts
These Mini Lemon Tarts feature a buttery shortcrust base filled with bright, tangy lemon curd and topped with delicate lilac-tinted meringue. Lightly torched and garnished with mint, they make an elegant dessert for spring brunches or afternoon tea.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter chilled and cubed
- ¼ cup powdered sugar
- ¼ tsp salt
- 1 large egg yolk
- ¼ cup lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 3 large egg whites
- ½ cup granulated sugar for meringue
- A few drops lilac food coloring optional
- Fresh mint leaves optional, for garnish
Instructions
- Mix flour, powdered sugar, salt, and butter until crumbly.
- Add yolk and form dough. Chill 30 min.
- Roll and press into tart pans. Prick and bake at 350°F for 15–20 min. Cool.
- Cook lemon juice, sugar, eggs, zest, and vanilla until thickened. Cool slightly and fill tarts.
- Beat egg whites to soft peaks.
- Add sugar and beat to stiff peaks. Add coloring if desired.
- See full steps with tips & photos → https://p4pd.org/mini-lemon-tarts/
Notes
- Make the tart dough and lemon curd a day ahead for easier assembly.
- You can substitute store-bought lemon curd to save time.
- Use superfine sugar for a smoother meringue texture.
- Tarts can be stored chilled for up to 2 days, but meringue is best fresh.