Lime Chiffon Tarts

Oxmoor House
3 dozen tarts


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4 eggs, separated
1 cup sugar, divided
1/3 cup lime juice
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water
1 tablespoon grated lime rind
3 drops green food coloring
36 baked (2 3/4-inch) tart shells
Fresh mint sprigs (optional)


Beat egg yolks in top of a double boiler. Gradually add 1/2 cup sugar, lime juice, and salt, mixing well. Bring water to a boil. Reduce heat to medium; cook, stirring constantly, until thickened. Remove from heat.

Dissolve gelatin in cold water; add to yolk mixture, stirring until well blended. Stir in lime rind and food coloring. Cool.

Beat egg whites (at room temperature) until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into lime mixture. Spoon 3 tablespoons filling into each tart shell. Chill. Garnish with fresh mint sprigs, if desired.

Lemon Variation:

Substitute 1/3 cup lemon juice and 1 tablespoon grated lemon rind for lime juice and rind. Substitute 1 to 2 drops yellow food coloring for green food coloring. Garnish with frosted grapes, if desired.

Created date

February 2010