The Mini Lemon Tart with Lilac Meringue is a delightful dessert that combines the tangy brightness of lemon curd with the delicate sweetness of a lavender-infused meringue. Encased in a buttery, floral shortcrust pastry, these individual tarts offer a harmonious balance of flavors and textures. The lavender meringue, with its soft lilac hue, adds an elegant touch, making these tarts perfect for spring gatherings, tea parties, or as a special treat to impress guests. Their vibrant colors and refined taste make them a standout addition to any dessert table.

Ingredients

For the Lavender Shortcrust Pastry:

• 1½ teaspoons culinary lavender, finely ground
  
  

• 2¼ cups (281 g) all-purpose flour
  
  

• ½ cup (66 g) powdered sugar
  
  

• 1 cup (227 g) unsalted butter, room temperature
  
  

• 1 large egg
  
  

• 1 egg yolk
  
  

• Zest of 1 lime
  
  

For the Lemon Lavender Curd:

• ¾ cup (150 g) granulated sugar
  
  

• 2–3 tablespoons lemon zest (about 2–3 lemons)
  
  

• ⅔ cup lemon juice (about 2–3 lemons)
  
  

• 5 large eggs
  
  

• ½ cup (112 g) unsalted butter, room temperature and cubed
  
  

• 1 teaspoon culinary lavender, finely ground
  
  

For the Honey Meringue:

• 2 large egg whites
  
  

• 90 g granulated sugar
  
  

• 30 g honey
  
  

• ½ teaspoon cream of tartar
  
  

Directions

1. Prepare the Lavender Shortcrust Pastry:
   
   

   • In a food processor, combine the ground lavender, all-purpose flour, powdered sugar, and a pinch of salt.
     
     

   • Add the cubed butter and pulse until the mixture resembles coarse crumbs.
     
     

   • Add the egg, egg yolk, and lime zest. Pulse until the dough just comes together.
     
     

   • Turn the dough out onto a lightly floured surface, press it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
     
     

   • Preheat the oven to 350°F (175°C).
     
     

   • Roll out the chilled dough to about ⅛-inch thickness. Use it to line 4-inch tart pans.
     
     

   • Prick the bottoms with a fork and freeze for 30 minutes.
     
     

   • Bake the tart shells for 12–15 minutes, or until golden brown. Let them cool completely.
     
     

2. Make the Lemon Lavender Curd:
   
   

   • In a heatproof bowl, whisk together the granulated sugar, lemon zest, lemon juice, and eggs.
     
     

   • Place the bowl over a pot of simmering water (double boiler). Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes.
     
     

   • Remove from heat and stir in the cubed butter until melted and smooth.
     
     

   • Strain the curd through a fine mesh sieve to remove any solids.
     
     

   • Pour the curd into the cooled tart shells. Refrigerate for at least 2 hours, or until set.
     
     

3. Prepare the Honey Meringue:
   
   

   • In a heatproof bowl, combine the egg whites, granulated sugar, and honey.
     
     

   • Place the bowl over simmering water, stirring constantly, until the sugar dissolves and the mixture reaches 160°F (71°C).
     
     

   • Remove from heat and add the cream of tartar.
     
     

   • Using an electric mixer, beat the mixture on high speed until stiff peaks form and the meringue is glossy.
     
     

4. Assemble the Tarts:
   
   

   • Spoon or pipe the meringue onto the chilled lemon curd, covering the surface completely.
     
     

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

5. Serve:
   
   

   • Garnish the tarts with fresh lavender sprigs or lemon zest if desired.
     
     

   • Serve immediately or store in the refrigerator for up to 2 days.
     
     

Nutritional Information (per serving)

• Calories: Approximately 378 kcal
  
  

• Protein: 2 g
  
  

• Fat: 23 g
  
  

  • Saturated Fat: 15 g
    
    

  • Monounsaturated Fat: 6 g
    
    

  • Polyunsaturated Fat: 1 g
    
    

• Carbohydrates: 46 g
  
  

  • Fiber: 1 g
    
    

  • Sugars: 27 g
    
    

• Cholesterol: 67 mg
  
  

• Sodium: 284 mg
  
  

• Potassium: 48 mg
  
  

• Vitamin A: 716 IU
  
  

• Vitamin C: 6 mg
  
  

• Calcium: 12 mg
  
  

• Iron: 1 mg