Lemon chiffon tart
Pastry chef Samantha Ward credits her mother for this recipe, which takes advantage of winter citrus fruit. Fresh lemon zest and juice add just the right amount of acidity to the fluffy chiffon filling.
Chef Samantha WardExquisite Desserts
, Palm Desert
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Unbaked 9 1/2- or 10-inch pie crust
3 tbsp. unsalted butter
1 cup sugar, divided use
2 eggs, separated
1 egg white
1 cup whole milk
3 1/2 tbsp. sifted all-purpose flour
Juice and finely chopped zest of 1 1/2 lemons
Garnish of your choice
Prepare refrigerated or frozen pie crust as directed on package (do not bake). Or, use shortbread for the crust.
Preheat oven to 350 degrees. Cream butter with 1/2 cup of the sugar. Beat until light and creamy. Add egg yolks and mix until combined. Alternate adding milk and flour into butter. Once all milk and flour have been incorporated, add lemon juice and zest.
In a separate bowl, using an electric mixer with beaters or whisk attachment, whip egg whites. Add remaining 1/2 cup sugar in three stages, adding the last of the sugar when whites are shiny and soft peaks have formed. Fold egg whites gently into chiffon mixture. Once incorporated, pour batter into chilled tart shell.
Bake for 40 to 45 minutes or until crust is light golden brown and filling is spongy and set on top. Remove from oven and cool to room temperature before cutting and serving. If you'd like, garnish with sweetened whipped cream or powdered sugar, and with fresh fruit, such as lemon slices or berries.
Serves 10 to 12