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Lemon-Lavender Meringue Tarts Recipe

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These Lemon-Lavender Meringue Tarts combine the tart brightness of lemon curd infused with aromatic lavender with light, sweet, and airy meringue shells. The delicate floral notes of lavender perfectly complement the tangy lemon, creating a refined and elegant dessert that is as visually stunning as it is delicious.

Ingredients

Meringues

  • 4 egg whites
  • 1 1/4 cups sugar
  • Pinch of salt
  • 1 vanilla bean, scraped of its seeds or 1 teaspoon vanilla extract

Lemon-Lavender Curd

  • 4 egg yolks
  • 1 large egg
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh or dried lavender buds, plus more for sprinkling
  • 1 stick unsalted butter (4 tablespoons) or non-dairy butter substitute, cut into 1-tablespoon pieces

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set them aside for the meringue.
  2. Make the Meringue Mixture: In the bowl of a stand mixer, combine the egg whites, sugar, and a pinch of salt. The mixture will be thick and grainy initially. Place the bowl over a double boiler with simmering water and gently stir using a rubber spatula. Brush down the sides frequently to ensure all sugar dissolves completely. The mixture is ready when it feels smooth and not grainy between your fingers.
  3. Whip the Meringue: Transfer the bowl to the stand mixer fitted with a whip attachment. Beat on medium-high speed until the meringue becomes light, fluffy, and glossy, and the bowl feels just about room temperature. Add the vanilla bean seeds or vanilla extract and whip until evenly incorporated.
  4. Shape the Meringue Shells: Using a spoon, drop mounds of the meringue onto the prepared parchment paper, spacing them evenly apart. Wet the spoon occasionally to help create wells in the center of each mound for the curd filling.
  5. Bake the Meringues: Bake in the preheated oven for 1 1/2 hours. After baking, turn off the oven and let the meringues sit inside for an additional 30 minutes to dry out fully. Remove from the oven and cool completely.
  6. Prepare the Lemon-Lavender Curd: In a heatproof bowl set over a double boiler with simmering water, whisk together the egg yolks, whole egg, sugar, lemon juice, lemon zest, and lavender buds. Stir constantly until the mixture thickens, which may take several minutes.
  7. Incorporate Butter and Finish Curd: Add the butter pieces and stir continuously until fully melted and the curd is thick enough to coat the back of a spoon. The curd should hold its shape when you draw a line through it. Strain the curd through a fine sieve into a container to remove lavender buds. Cover the surface with plastic wrap to prevent skin formation and cool in the freezer for about 15 minutes until chilled but not frozen.
  8. Assemble the Tarts: Once the curd is cooled, spoon or pipe the lemon-lavender curd into the cooled meringue shells. Sprinkle additional lavender buds on top for garnish and serve immediately.

Notes

  • Be sure to dissolve the sugar completely when heating the egg whites over the double boiler to achieve a smooth meringue.
  • Use fresh or dried lavender buds, but ensure they are edible and pesticide-free.
  • The meringues must fully dry out in the oven and cooldown for the best crisp texture.
  • Placing plastic wrap directly on the curd prevents a skin from forming, ensuring a smooth texture.
  • This dessert is best served the same day to preserve the meringue’s crispiness.

Find it online: https://bitezly.com/lemon-lavender-meringue-tarts-recipe/