Gluten-Free Mini Lemon Tart with Lilac Meringue
A delightful spring-themed dessert featuring a zesty lemon tart topped with a beautiful lilac meringue.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1/2 cup sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup lilac flowers (edible)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, honey, and salt until combined.
- Press the mixture into mini tart pans and bake for 10-12 minutes until golden.
- In a saucepan, whisk together lemon juice, sugar, eggs, lemon zest, and vanilla over medium heat until thickened.
- Pour the lemon curd into the baked tart shells and let cool.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form.
- Fold in lilac flowers gently.
- Pipe or spread the meringue over the cooled tarts.
- Use a kitchen torch to lightly brown the meringue, if desired.
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Notes
- Ensure the lilac flowers are edible and pesticide-free.
- These tarts can be made a day in advance.
- Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg