Green Foods: Lime Chiffon Tarts

From one of my favorite cookbook series, the Southern Heritage Southern Living titles, these lime chiffon tarts are the first of several green foods I’ll blog about in the next two weeks before St. Patrick’s Day. Readers to this blog know it’s a big holiday in my family, and I’ve already covered many many recipes for it, so this is a little variation. I may even have to write about some vegetable recipes, which is rare here!

Lime Chiffon Tarts

4 eggs, separated

1 cup sugar, divided

1/3 cup lime juice

1/2 tsp. 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)

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

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. Yield: 3 dozen tarts

 

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