Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Lemon Mousse Tarts




Source of Recipe


Wilton Enterprises


List of Ingredients




Wilton Meringue Powder
1 Package unflavored gelatin
3/4 cup fresh lemon juice, divided (3-4 lemons)
4 egg yolks
1 cup sugar
Grated rind of one lemon
1 1/2 cups whipped cream, whipped to soft peaks
1 recipe, Basic Party Crust
Royal Icing (follow instructions on Meringue Powder label)

Recipe



Soften gelatin in 1/4 cup lemon juice, set aside. In small heavy saucepan, lightly beat eggs, add sugar and remaining 1/2 cup lemon juice and mix. Cook over low heat, stirring constantly 5-8 minutes or until thickened and mixture coats a metal spoon. Add lemon rind and softened gelatin. Cool until thick, then cream to lemon mixture to lighten, fold lemon mixture into whipped cream.

Basic Pastry Wilton: Recipe Box:
Ingredients:
2 1/4 cups flour
1 teaspoon salt
1/2 cup cold butter
5-6 tablespoons cold water
Combine flour and salt in bowl or in work bowl of food processor fitted with metal blade. Cut butter and shortening into flour with pastry blender or on/off pulses of food processor until mixture resembles coarse meal. Add water a few tablespoons at a time until dough just holds together. Form pastry into small balls, press into Petite Egg Pan, prick with fork. Bake at 375°F for 7-10 minutes. Cool 5 minutes, remove and cool. Using tip#21 and disposable Decorating Bag, pipe lemon mousse into pastry shells. Make Royal Icing swirled drop flowers to top each shell.