Lemon Cream Chiffon Tarts Shopping List:
1 ¼ cups sugar
2 tablespoons cornstarch
1 envelope unflavored gelatin
¼ teaspoon salt
1 cup water
3 egg yolks
½ cup fresh lemon juice
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon freshly grated lemon peel
3 egg whites
6 baked 4-inch tart shells
Satin Chocolate Sauce
Lemon Cream Chiffon Tarts Preparation Instructions:
1. Thoroughly combine 1 cup sugar, cornstarch, gelatin, and salt in a suacepan. Blend in water until smooth.
2. Beat egg yolks until light. Blend with lemon juice into mixture in saucepan. Add butter. Bring to boiling, stirring constantly; continue cooking 2 to 3 minutes. Remove from heat.
3. Stir filling vigorously while gradually adding 1/3 cup whipping cream and grated lemon peel. Immediately pour filling into a cool bowl. Chill until thickened, but not set. (Mixture should mound slightly when dropped from a spoon.)
4. Beat egg whites until soft peaks are formed. Add remaining ¼ cup sugar, beating until egg whites are stiff, but not dry. Whip remaining 2/3 cup whipping cream until stiff.
5. Gently fold egg whites and whipped cream into chilled mixture, mixing thoroughly. Spoon into tart shells. Chill until firm.
6. Drizzle the chocolate sauce over tarts before serving. Serve with additional sauce, if desired.
Lemon Cream Chiffon Tarts Recipe: SIX 4-INCH TARTS
Note: Filling may be poured into a baked 9-inch pastry shell, if desired.
Satin Chocolate Sauce: Heat 1/2 cup semisweet chocolate pieces with 1/2 cup light corn syrup over low heat, stirring until chocolate is melted and sauce is smooth. Quickly blend in 1/4 cup evaporated milk. Heat 1 minute and cool.
Lemon Cream Chiffon Tarts