Clear Lemon Tart

If the pie is see-through, do the calories count? Asking for a friend…


  • 1 (6-inch) tart crust
  • 2 cups clear lemon tea
  • 5 sheets of gelatin, soaked in water
  • 2 egg whites
  • 2 1/2 tablespoons sugar


  • Lemon
  • Blueberries
  • Mint
  • Edible flowers


  • Pour the clear lemon tea into a pot and bring to a boil. Add the gelatin and mix until dissolved.
  • Pour it into the tart crust, and let it cool for 30 minutes in the refrigerator.
  • In a mixing bowl, add the egg whites. Add the sugar a little at a time while beating with a hand mixer until peaks form. Pipe onto tart, and use a kitchen torch to brulee. Decorate as desired.

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