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Lime Chiffon Tarts

Yield 3 dozen tarts


  • 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

  1. 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.

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

  3. 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.

  4. Lemon Variation:

  5. 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.

Oxmoor House Homestyle Recipes