📝 Instructions:

Step 1: Make Tart Shells

1. Preheat oven to 350°F (175°C).

2. In a food processor, pulse flour, powdered sugar, and butter until mixture resembles coarse crumbs.

3. Add egg yolk and 1 tablespoon cold water, pulse until dough comes together. Add more water if needed.

4. Press dough into mini tart pans. Chill 15 minutes.

5. Blind bake with parchment paper and pie weights for 12–15 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool completely.

Step 2: Prepare Lemon Filling

1. In a small saucepan, whisk eggs, sugar, lemon juice, zest, and lavender (if using).

2. Cook over medium-low heat, stirring constantly until mixture thickens to custard consistency (~8–10 minutes).

3. Remove from heat, strain if desired, and stir in butter until smooth. Let cool slightly.

4. Fill cooled tart shells with lemon curd.

Step 3: Make Lilac Meringue

1. In a clean bowl, beat egg whites until soft peaks form.

2. Gradually add sugar and continue to beat until stiff peaks form.

3. Fold in vanilla and lilac syrup/essence.

4. Pipe or spoon meringue on top of tarts. Use a kitchen torch to lightly brown if desired.

Step 4: Decorate and Serve

• Garnish with edible lilac flowers and lemon zest curls for a refined presentation.

• Serve immediately or refrigerate for up to 1 day.