LIGHT LEMON TART
recipe Never fail pie crust
1 tablespoon unflavored gelatin
1 cup sugar
1 teaspoon grated lemon rind
3 large egg yolks
3 egg whites
1/4 teaspoon cream of
Preheat oven to 375 degres. Roll the dough into a
round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit
it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off
any excess with the floured rolling pin. Freeze any leftover dough for future
Cover pie shell with foil and dry beans or rice, and bake for 10
minutes. Remove inside of pie shell and foil, and continue baking at 350
degrees until golden brown.
In a small bowl, dissolve gelatin
in cold water In a medium saucepan, boil sugar to 240 degrees.
in an electric mixer.
Pour hot sugar over and beat until light, creamy and
cool. Add lemon juice, gelatin and lemon rind. Cool until mixture is about to
set. Beat whites with cream of tartar.
Fold in egg-yolk-gelatin mixture.
Pour in shell. Chill until set. Sprinkle with grated lemon rind.
Same recipe can be used with lime juice, orange juice, or a combination of
lemon and rum.
For lemon tartlets, unfold paper cups flat. Line with thin
pie crust. Bake in muffin tins.