Wait. I know what you’re thinking. Why is this girl constantly using lemons and blueberries in her dessert recipes?!! Well…..here’s the thing. I have a blueberry problem and I have a thing for lemons. It’s clearly blueberry season around here and they are coming into the market by the bush load. I buy up containers of them like they are going to be extinct, wash them, dry them and freeze them so that I can have them in the winter when a single blueberry can cost upwards of a dollar. Well….not really but they are stupidly expensive when they are not grown locally.
As you can see I was still holding my friend’s tart pan hostage in my home and last weekend I had yet to accomplish the goal I had set for myself. That was to create a crust that didn’t fall apart or shrink when I released the tart from the pan. Well folks……..I DID IT. What I came up with was a double graham cracker crust that was packed in firmly and baked in the tart pan first before placing in the lemon chiffon filling. In my world, when it comes to graham crusts, it’s double or nothing. I think I could eat the crust off of just about EVERYTHING and leave the filling behind (with the exception of this filling because it is too good).
So I was once again on the dessert committee for a dinner hosted by my son and his girlfriend on Saturday night. I had to come up with a mostly dairy free dessert so my son could enjoy it (FYI there is butter in the crust but it doesn’t bother his tummy). I remember my late mother-in-law Myrna used to make a lemon and blueberry dessert that was always a family hit. What I did was this…..combined my favorite graham crust recipe with the famous Myrna lemon blueberry combo and voila…….a lemon chiffon tart that earned a place in my dessert top 10 list.
Oh and in this recipe I used Meyer Lemons instead of lemon lemons. What’s the difference? Here’s a little history lesson on this fellow.
A Meyer Lemon is believed to be a hybrid between a lemon and a mandarin or orange. Meyer lemons are named for Frank Meyer, the man who brought them to the United States in 1908. Thanks Frank!
What’s so special about a Meyer Lemon? For starters, they’re much sweeter than regular lemons, and they have an amazing citrus taste that comes from their mandarin/orange descent. Mr. Meyer doesn’t come cheap but he’s certainly worth it if you can find him at the local market.
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 4 egg yolks
- 4 egg whites
- 1 cup white sugar
- ½ cup fresh lemon juice – I used 3 Meyer Lemons
- 1 teaspoon lemon zest
- ½ teaspoon salt
- Graham Cracker Crust
- 2 cups finely ground graham cracker
- 1 tbl sugar
- pinch of cinnamon - optional but really good
- 6 tablespoons butter, melted (equivalent to ¾ stick)
- Mix graham cracker crumbs, sugar, melted butter, and pinch of cinnamon until well blended . Press mixture into an 9 inch pie plate or 10 inch tart pan - like I used which I loved!
- Bake at 375F for 7-10 minutes. Cool.
- Soften gelatin in water 5 minutes.
- Beat yolks and add ½ cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of pudding consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Let mixture get nice and thick stirring once or twice. Cool for 5 minutes.
- In a clean bowl, whip egg whites until stiff, adding remaining ½ cup sugar while whipping. Fold egg whites gently into lemon pudding.
- Pour filling into baked graham crust and chill in refrigerator. Serve when firm. Garnish with berries if desired.