TODAY Food Club

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.

Recipe Tags

• Easy
• American
• Dessert