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Lemon Lavender Meringue Tartlets

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 pieces
Calories 250
Delight in these elegant tartlets featuring a zesty lemon curd infused with lavender, topped with fluffy meringue and a toasted finish.

Ingredients

Crust

  • 130 g all-purpose flour
  • 30 g confectioners' sugar
  • 0.125 tsp kosher salt
  • 113 g cold unsalted butter, diced
  • 1 tsp ice water

Lemon Curd

  • 3 large eggs + 3 egg yolks (reserve whites for meringue)
  • 150 g granulated sugar
  • 2 tsp lemon zest (from 2 large lemons)
  • 120 ml fresh lemon juice (≈ 2 lemons)
  • 1 tsp culinary lavender buds (lightly crushed)

Enriching Butter

  • 56 g unsalted butter, cold, cubed
  • 3 large egg whites (from above eggs)
  • 0.5 tsp cornstarch (for stability)
  • 100 g granulated sugar

Instructions 

  • Pulse flour, sugar, salt, and butter in a food processor until crumbly. Add ice water and pulse until dough comes together.
  • Chill dough, then roll out and cut circles. Press into mini-muffin tin, dock, and chill again.
  • Bake at 350°F (175°C) for 12–14 min until golden. Cool completely.
  • Whisk eggs, yolks, sugar, lemon zest, juice, and lavender over simmering water until thickened. Remove from heat, whisk in cold butter, strain, and fill tart shells. Chill for 1 hour.
  • Whisk egg whites, cornstarch, and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Pipe onto chilled tarts and toast with a kitchen torch.

Notes

For best results, serve immediately or refrigerate for up to 3 hours to maintain crispness.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: French
Keyword: lavender, lemon, meringue