Lemon Chiffon Tart Recipe
Delight in our Lemon Chiffon Tart, a light and airy dessert featuring a zesty lemon filling nestled in a buttery crust, perfect for a refreshing finish to any meal.
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Ingredients
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Crust
Method
Filling
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
- 2
Make the Lemon Filling
In a saucepan over medium heat, combine the lemon juice, lemon zest, and sugar. Whisk until the sugar dissolves. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add the warm lemon mixture to the egg yolk mixture, whisking constantly. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 5-7 minutes.
- 3
- 4
Chill the Tart
Place the tart in the refrigerator and chill for at least 4 hours or until set. Before serving, garnish with whipped cream and lemon slices if desired.
