LIGHT LEMON TART

Serves 8

1 recipe Never fail pie crust
1 tablespoon unflavored gelatin
1 tablespoon water
1 cup sugar
1 teaspoon grated lemon rind
3/4 cup lemon juice
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar

Pie crust:
Preheat oven to 375 degres. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Filling:
In a small bowl, dissolve gelatin in cold water In a medium saucepan, boil sugar to 240 degrees.
Whisk yolks in an electric mixer.
Pour hot sugar over and beat until light, creamy and cool. Add lemon juice, gelatin and lemon rind. Cool until mixture is about to set. Beat whites with cream of tartar.
Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set. Sprinkle with grated lemon rind.
NOTE:
Same recipe can be used with lime juice, orange juice, or a combination of lemon and rum.
For lemon tartlets, unfold paper cups flat. Line with thin pie crust. Bake in muffin tins.