These Mini Lemon Tart with Lilac Meringue are the prettiest little tart desserts you’ll ever make — tangy, creamy, and crowned with dreamy lilac meringue that makes everyone think you went to pastry school.
Okay, real talk — the first time I brought these to a dinner party, nobody touched the cheese board. Not even the fancy brie. These mini desserts completely hijacked the table, and honestly? I felt like a superstar. If you’re looking for something that tastes as incredible as it looks, you’ve found your recipe.
Table of Contents
What Makes These Mini Lemon Tarts So Special
These little guys deliver everything. You get a buttery, crumbly tart shell, a silky lemon curd filling that hits that perfect sweet-tart balance, and a cloud of toasted lilac meringue on top that looks like it came straight from a fairy tale. They’re mini desserts, sure — but they make a massive impression.
The lilac color is totally optional, but come on. Why wouldn’t you? A couple drops of food coloring and suddenly your tart dessert is Instagram gold. These are great for spring brunches, baby showers, Easter, or literally any Tuesday where you need a little joy.
Mini Lemon Tart with Lilac Meringue
Equipment
- Mini tart pans
- mixing bowls
- Pastry cutter
- Rolling Pin
- Saucepan
- Whisk
- Hand or stand mixer
- Piping bag with star tip
- Kitchen torch or broiler
- fork
Ingredients
Tart Shell
- 1 cup all-purpose flour
- ½ cup unsalted butter chilled and cubed
- ¼ cup powdered sugar
- ¼ tsp salt
- 1 large egg yolk
Lemon Filling
- ¼ cup fresh lemon juice
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp lemon zest
- ½ tsp vanilla extract
Lilac Meringue
- 3 large egg whites
- ½ cup granulated sugar for meringue
- lilac food coloring a few drops, optional
- fresh mint leaves for garnish, optional
Instructions
- In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Add your cold, cubed butter and work it in with your fingertips or a pastry cutter until the mixture looks like rough, shaggy crumbs — kind of like wet sand at the beach.
- Stir in the egg yolk, then add cold water a teaspoon at a time just until the dough comes together. Don’t overwork it — overmixed dough leads to tough shells.
- Roll the dough out on a lightly floured surface and cut circles to fit your mini tart pans. Press them gently into the pans, prick the bases all over with a fork, and refrigerate for 30 minutes. Cold dough equals flaky shells — don’t skip this step!
- Preheat your oven to 350°F (175°C). Bake the tart shells for 15–20 minutes until golden and fragrant. Let them cool completely before adding the filling — if the shells are warm, the lemon curd won’t set properly.
- Combine the lemon juice, granulated sugar, eggs, lemon zest, and vanilla in a small saucepan. Whisk together before turning on the heat, then cook over medium heat, stirring constantly, until the curd is thick and glossy and coats the back of a spoon — about 8–10 minutes.
- Let the lemon filling cool slightly for 5–10 minutes off the heat, then pour it into your cooled tart shells. The filling will continue to set as it cools, so don’t worry if it looks a little loose at first.
- In a clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually stream in the sugar while continuing to beat until you get stiff, glossy peaks that hold their shape. Add a few drops of lilac food coloring and fold in gently for a beautiful swirled effect.
- Spoon or pipe the meringue onto each tart — a star piping tip gives a gorgeous bakery look. Use a kitchen torch to lightly toast the peaks until golden and caramelized. No torch? Slide the tarts under the broiler for 2–3 minutes, watching closely to avoid burning.
- Garnish with a tiny fresh mint leaf if desired. Serve immediately or refrigerate until ready to enjoy. These mini lemon tarts are best served the same day for the crispest shells and freshest meringue.
Notes
Ingredients
Tart Shell
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Unsalted butter, chilled and cubed | 1/2 cup |
| Powdered sugar | 1/4 cup |
| Salt | 1/4 teaspoon |
| Large egg yolk | 1 |
Lemon Filling
| Ingredient | Amount |
|---|---|
| Fresh lemon juice | 1/4 cup |
| Granulated sugar | 1/2 cup |
| Large eggs | 2 |
| Lemon zest | 1 teaspoon |
| Vanilla extract | 1/2 teaspoon |
Lilac Meringue
| Ingredient | Amount |
|---|---|
| Large egg whites | 3 |
| Granulated sugar | 1/2 cup |
| Lilac food coloring | A few drops (optional) |
| Fresh mint leaves | For garnish (optional) |
Step-by-Step Instructions
Step 1: Make the Tart Dough
In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Then add your cold, cubed butter and work it in with your fingertips or a pastry cutter until the mixture looks like rough, shaggy crumbs — kind of like wet sand at the beach.
Stir in the egg yolk, then add cold water a teaspoon at a time just until the dough comes together. Don’t overwork it! Overmixed dough = tough shells, and we are not about that life.
Step 2: Chill, Roll, and Prep
Roll the dough out on a lightly floured surface and cut circles to fit your mini tart pans. Press them gently into the pans, prick the bases all over with a fork (this prevents puffing — trust me, don’t skip it), and pop them in the fridge for 30 minutes.
“Cold dough = flaky shells. The fridge is your best friend here.”
Step 3: Bake the Shells
Preheat your oven to 350°F (175°C). Bake those little shells for 15–20 minutes until they’re golden and smell like buttery heaven. Let them cool completely before adding the filling — patience is a virtue and also a necessity here, otherwise your lemon curd slides right out.
Step 4: Cook the Lemon Filling
Combine the lemon juice, granulated sugar, eggs, lemon zest, and vanilla in a small saucepan. Whisk it all together before you turn on the heat, then cook over medium heat, stirring constantly. You’re looking for a thick, glossy curd that coats the back of a spoon — usually about 8–10 minutes.
Let it cool slightly (5–10 minutes off the heat), then pour it into your cooled tart shells. The filling will continue to set as it cools, so don’t panic if it looks a little loose at first.
Step 5: Whip Up the Lilac Meringue
In a clean, grease-free bowl (this part matters — any grease and your meringue will refuse to cooperate), beat the egg whites until soft peaks form. Then, gradually stream in the sugar while continuing to beat until you get stiff, glossy peaks that hold their shape.
Now for the fun part: add a few drops of lilac food coloring and fold it in gently. You want swirls of purple, not a uniform lavender — the variation looks gorgeous on these mini desserts.
Step 6: Pipe and Toast
Spoon or pipe the meringue onto each tart. A star piping tip gives you that bakery look, but honestly even a spoon creates beautiful swoops. Then, use a kitchen torch to lightly toast the peaks until they’re golden and caramelized.
No torch? No problem. Slide the tarts under your broiler for 2–3 minutes, but watch them like a hawk. The difference between “beautifully toasted” and “tragic bonfire” is about 45 seconds.
Step 7: Garnish and Serve
Tuck a tiny fresh mint leaf beside each tart if you want to make them extra fancy. These mini lemon tarts are best served the same day, but they’re honestly so pretty it’ll be hard to keep them around that long anyway.
Expert Tips, Variations & Troubleshooting
Tips for the Best Results
Use fresh lemon juice — not bottled. The brightness makes a real difference in this tart dessert, and you can really taste it in the curd. Bottled juice tastes flat by comparison.
Make sure your butter is genuinely cold when making the shells. If your kitchen is warm, pop the cubed butter back in the freezer for 10 minutes before starting. Cold fat = flaky pastry. It’s just science.
Fun Variations
If lilac isn’t your vibe, skip the food coloring entirely for a classic ivory meringue — still stunning. You can also swap the lilac for soft pink or pale yellow for different occasions. Easter = pastel rainbow mini desserts? Yes please.
Want to go even simpler? Skip the meringue entirely and top the lemon filling with fresh whipped cream and a curl of lemon zest. Still delicious, zero torching required.
Love fruity desserts? These mini lemon tarts pair beautifully with a few fresh blueberries on top — kind of like the vibe of this lemon blueberry cake, but in adorable mini form.
Troubleshooting
Meringue weeping? This usually happens if the meringue was added to warm filling. Always make sure the lemon curd is fully cooled before piping the meringue on top.
Tart shells shrinking? That’s from the dough being stretched rather than pressed into the pan. Let the cut dough relax before fitting it, and always chill before baking.
Filling not setting? Keep stirring over medium heat — it takes a bit of patience. If it still seems runny after cooling, your eggs may not have gotten hot enough. Just reheat gently in the saucepan for a few more minutes.
Storage & Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 2 days | Best within 24 hours for crisp shells |
| Freezer (shells only, unfilled) | Up to 1 month | Wrap tightly in plastic wrap |
| Room temperature | 2–3 hours max | Don’t leave meringue out longer |
Reheating tip: These are best served at room temperature or slightly chilled. Don’t microwave them — the meringue will deflate and the shell will go soggy. Just pull them from the fridge about 20 minutes before serving.
No-waste ideas: Leftover lemon curd? Spread it on toast, swirl it into yogurt, or use it as a filling for Cadbury mini egg cookies — unexpected but delightful. Extra egg yolks from the meringue? Use them to make a quick custard or a rich pasta sauce.
Nutritional Information (Per Mini Tart, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 29g |
| Sugar | 18g |
| Protein | 4g |
| Sodium | 75mg |
These are estimates and will vary based on tart size and exact ingredient brands.
Mini Lemon Tart with Lilac Meringue FAQs
Can I make mini lemon tarts ahead of time?
You can make the tart shells and lemon filling a day ahead and store them separately in the fridge. Add the meringue the day you plan to serve them — it holds up much better when it’s fresh. This way you get all the prep done without sacrificing quality.
Do I need a kitchen torch for this tart dessert?
Nope! The broiler works perfectly. Just place the assembled mini desserts on a baking sheet, slide them under the broiler on high, and watch closely. Two to three minutes is usually all it takes to get that gorgeous golden toast on the meringue.
Can I use store-bought tart shells?
Absolutely, no judgment here. Pre-made mini tart shells from the store save a ton of time and still taste great once you fill them with that homemade lemon curd. Sometimes the shortcut is the smart move.
Why is my lemon filling too tart?
The sweetness of lemons varies a lot depending on the season and variety. If your filling tastes too sour, add an extra tablespoon of sugar to the curd while it’s still cooking and taste as you go. You want that bright, zippy flavor — but balanced, not face-puckering.
Can I make these as one big tart instead of mini desserts?
Yes! Just use a standard 9-inch tart pan and increase the baking time for the shell to about 20–25 minutes. The filling and meringue amounts stay the same. It won’t have the same adorable mini vibe, but it’ll taste just as incredible.
Ready to Make These?
If you’ve been looking for a show-stopping mini dessert that’s actually achievable at home, this is it. These mini lemon tarts with lilac meringue are the kind of thing people photograph before they eat (and then eat two of). They’re bright, beautiful, and just a little bit extra — in the best way possible.
Give them a try, and if you make them, I’d love to see your gorgeous lilac meringue swirls! Share them on Pinterest and leave a comment below — tell me how they turned out, what variations you tried, or if the broiler incident happened to you too. (We’ve all been there.)
Looking for more fun baking inspo? Check out these Cadbury mini egg chocolate chip cookies for your next sweet project. Happy baking!
