Mini Lemon Tarts with buttery pastry, silky lemon filling, and lilac meringue.

Scale

1 cup all-purpose flour

1/2 cup unsalted butter, chilled and cubed

1/4 cup powdered sugar

1/4 teaspoon salt

1 large egg yolk

1/4 cup lemon juice

1/2 cup granulated sugar

2 large eggs

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

3 large egg whites

1/2 cup granulated sugar (for meringue)

A few drops lilac food coloring (optional)

Fresh mint leaves for garnish (optional)

1. Prepare tart shell dough and chill for 30 minutes.

2. Bake shells at 350°F for 15-20 minutes until golden.

3. Cook lemon juice, sugar, eggs, zest, and vanilla until thick.

4. Fill cooled shells with lemon mixture.

5. Whip egg whites with sugar to stiff peaks and add lilac color.

6. Pipe meringue onto tarts and torch lightly.

7. Garnish and serve.

Chill dough for best texture.

Use fresh lemon juice for brighter flavor.

Torch carefully to avoid burning.