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Emerald Isle Filling For Tarts

chef.tim.lee's picture
  Eggs 3 Small, separated
  Granulated sugar 1 Cup (16 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Salt 1⁄3 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Green gum drops 1 Large
  Whipped heavy cream 1 Cup (16 tbs)
  Grated lemon rind 1 Tablespoon

After beating egg yolks, put in top of double boiler, add 2/3 cup sugar, lemon juice and 1/3 teaspoon salt.
Cook over hot water until slightly thickened, stirring constantly; remove from heat.
Beat egg whites stiffly (but not dry).
Gradually beat in the balance of the sugar (1/3 cup) and 1 tablespoon lemon rind.
Stir in gelatin dissolved in water, and add a few drops of green vegetable coloring.
Chill until partially thickened.
Pile into the baked tart shells.
Chill and decorate with cut dark green gum drops.
Surround this with little phantasy flowers made with star tube No. 16.
These are a real party dessert, delicately sweet, and as pretty as a flower.

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Emerald Isle Filling For Tarts Recipe