Lemon tart

• For  6 servings
• Difficulty  medium
• Time  1 hour 30 minutes

Filling
3 eggs
1 small cup of lemon extract
Grated lemon
2 small cups sugar
2 natural jell-o
2 egg whites
2tbsps sugar

Preparation

1. Mix the flour with the diced butter, joins without mixing too much. Add a little salt and 2 tbsps of brandy.
2. Wrap the mix around a detachable mold. Place into the oven until it browns. Remove from oven but don’t remove from mold
3. Beat the egg yolks with the two small cups of sugar until creamy. Add the 2 grated lemon peels.
4. Put the natural jell-o to soak for ½ hour
5. Dissolve them into the lemon extract.
6. Add to the beat egg yolks.
7. Beat the egg whites until stiff
8. Mix with the shake.
9. Pour on top of the tart and place into the freezer until the cream is hardened.
10. Remove from mold.
11. Beat 2 other egg whites until stiff with 2 tbsps of sugar.
12. Cover the tart.
13. Place in the oven for 2 minutes for the meringue to brown.

Practical advice
It may be served either hot or cold.