- 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)
How to Make It
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.
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.