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Meyer Lemon Chiffon Tart

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A light and beautiful dessert with my favorite combo of tart and sweet - lemons and blueberries. My mother-in-law always made this for special family gatherings and it is truly delish!

Meyer Lemon Chiffon Tart

  • Yield: 6 - 8
  • Prep Time: 30 min
  • Cooking Time: 10 min

Ingredients

  • 1 (.25 ounce) package unflavored gelatin
  • ¼ cup cold water
  • 4 egg yolks
  • 4 egg whites
  • 1 cup white sugar
  • ½ cup fresh lemon juice – I used 3 Meyer Lemons
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • For the Graham Cracker Crust
  • 2 cups finely ground graham cracker crumbs
  • 1 tbl sugar
  • pinch of cinnamon - optional but really good
  • 6 tablespoons butter, melted (equivalent to ¾ stick)

Preparation

  1. Preheat oven to 375F. Mix graham cracker crumbs, sugar, melted butter, and pinch of cinnamon until well blended . Press mixture into an 9 inch pie plate or 10 inch tart pan - like I used which I loved!
  2. Bake at 375F for 7-10 minutes. Cool.
  3. Soften gelatin in water 5 minutes.
  4. Beat yolks and add ½ cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of pudding consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Let mixture get nice and thick stirring once or twice. Cool for 5 minutes.
  5. In a clean bowl, whip egg whites until stiff, adding remaining ½ cup sugar while whipping. Fold egg whites gently into lemon pudding.
  6. Pour filling into baked graham crust and chill in refrigerator. Serve when firm. Garnish with berries if desired.

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