Lemon chiffon tart

Lemon chiffon tart

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Crumb crust

Ingredients

Quantity Ingredient
1 1/2 cups fine sweet biscuit crumbs,such as nice
75g caster sugar
75g butter, melted

Filling

Quantity Ingredient
3 teaspoons powdered gelatine
1/4 cup cold water
220g caster sugar
a pinch of salt
1 teaspoon grated lemon rind
1/2 cup lemon juice
4 eggs, separated
whipped cream, to decorate

Method

  1. Preheat the oven to 180°C. Lightly grease a 23 cm pie dish.
  2. To make the crumb crust, mix the crumbs, sugar and butter in a bowl. Put the mixture into the prepared pie dish and press and pat it out evenly over the bottom and sides. Bake for 8–10 minutes, then allow to cool.
  3. To make the filling, soften the gelatine in the cold water, then stir over simmering water until dissolved. Combine 1/2 cup of the sugar, the salt, lemon rind and lemon juice in the top of a double saucepan or a heatproof bowl that will fit over a saucepan. Add the egg yolks and gelatine mixture, stirring until well blended. Place over simmering water and stir until the mixture thickens a little. Pour into a bowl and chill until the mixture mounds when dropped from a spoon. Beat the egg whites until foamy, then gradually beat in the remaining sugar, beating until smooth and shiny. Fold the egg whites into the lemon mixture. Spread into the pie shell and chill until serving time. Decorate with whipped cream.

Variation

  • Lime chiffon tart

    Follow the recipe for Lemon Chiffon Tart, using gingersnap biscuit crumbs in the crust, and substituting grated lime rind and lime juice for the lemon rind and juice.

    Orange chiffon tart

    Follow the recipe for Lemon Chiffon Tart, substituting 1 teaspoon grated orange rind and 1/2 cup orange juice mixed with 2 tablespoons lemon juice for the lemon rind and juice.
Tags:
baking
bakery
margaret
fulton
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