A bright and delicious tart with a lavender lemon curd and toasted Italian meringue makes everything better! Everybody loves lemon meringue pie, and this mini lemon meringue tart version is perfect for entertaining! This is a great dessert for warmer weather or all year around, and it is easy to make. We know you will love these delicious Lavender Lemon Meringue Tarts!
Lavender Lemon Curd
Making homemade lemon curd is quite easy and great to have in your fridge for a variety of desserts, or even pancakes, French toast, or other pastries. This version with a hint of lavender is one of our favorite flavor combinations! It has the perfect balance of bright lemon flavor with a floral hint from the lavender. Make sure you use dried culinary lavender for this recipe for best results.
You can find the full lavender lemon curd recipe HERE as well as linked in the recipe card below. The recipe calls for Meyer lemons, which are a hybrid of lemon and mandarin. You can use regular lemons if you are unable to find Meyer Lemons for this recipe.
We recommend that you make the Lavender Lemon Curd in advance and store in an airtight container in the fridge for up to 2 weeks. This is especially helpful with busy schedules when you don't have time to make everything on the same day.
The lavender lemon filling in these tarts with its zesty lemon flavor combined with the sweet citrus pastry tart crust and luscious meringue makes a delicious addition to any dessert table!
Sweet Citrus Pastry Dough
This sweet pastry dough for the lemon tart crust has the perfect hint of lemon from lemon zest to complement the vibrant curd and silky meringue! A buttery crust like this is ideal for a variety of tarts, but we especially love it with our lavender lemon filling.
For best results, we recommend rolling out the dough to the thickness you prefer for your tarts (we like ours to be about ⅛ inch thick), then placing it on a baking sheet and freezing it for about 30 minutes before forming your tarts. Freeze the formed tarts again for about 20 minutes before blind baking.
Why Blind Bake the Crust?
Blind baking helps the crust to bake perfectly and prevents it from getting soggy. Since this recipe doesn't require the filling to be baked, the blind baking is done to bake the crust before adding the egg wash and continuing to bake to give it a bit of a sheen. You want the crust to completely bake and cool before adding the filling and meringue.
This results in a nice golden brown crisp crust perfect for the lemon curd and meringue filling.
You do not need pie weights if you are making these smaller tarts, but if you decide to make one large lemon lavender tart instead, you may want to blind bake with pie weights and adjust the cooking time as needed. We prefer mini tarts for entertaining or dinner parties.
We opted for Italian Meringue here over a French or a Swiss style meringue. If you want to read more about the differences in these three styles of meringue, check out THIS post. Generally Italian meringue is best as a frosting, or frosting base, or on top of pies or tarts like in this recipe.
Italian meringue is made by first making a sugar syrup and heating it to 240°F. This is then slowly whipped into the already beaten egg whites and continuing to beat until fully incorporated into a fluffy meringue.
Looking for more recipes like this? Check these out:
- Meyer Lemon Olive Oil Cake with Bavarian Cream & Raspberry Agrodolce
- Chocolate Raspberry Red Velvet Trifle
- Apricot and Pistachio Tartlets
- Strawberry Basil Cheesecake
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