Lime Chiffon Tarts

• 4 eggs, separated
• 1 cup sugar, divided
• 1/3 cup lime juice
• 1/2 teaspoon 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)

1. 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.
2. Dissolve gelatin in cold water; add to yolk mixture, stirring until well blended. Stir in lime rind and food coloring. Cool.
3. 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.
4. Lemon Variation:
5. Substitute 1/3 cup lemon juice and 1 tablespoon grated lemon rind for lime juice and rind. Substitute 1 to 2 drops yellow food coloring for green food coloring. Garnish with frosted grapes, if desired.

eggs, sugar, lime juice, salt, unflavored gelatin, cold water, lime rind, tart shells, mint sprigs

Taken from www.myrecipes.com/recipe/lime-chiffon-tarts (may not work)