Lemon Cream Tart

For the crust

• Preheat oven to 180* C (350* F) Fan.
• Combine all of the ingredients in a bowl.
• Spread the mixture in a 26 cm tart ring and press on it to make it compact.
• Bake for 10 minutes, until golden.
• When ready, remove from oven and set it aside to cool.

For the lemon cream

• Heat the eggs, lemon juice and sugar over a bain marie, stirring continuously until you create a thick cream.
• Remove from heat and add the butter, lemon zest and gelatin sheets.
• Mix thoroughly until all of the ingredients are completely combined and the gelatin sheets have dissolved.
• Allow the lemon cream to cool and add the heavy cream.
• Spread the cream evenly in the crust while it is still in the tart ring.
• Refrigerate for 1 hour

To decorate

• Beat the 2 egg whites along with the 15 g of sugar until you create a meringue.
• Remove the tart ring and decorate the surface of the lemon cream tart with the meringue creating high peaks or any way you like.
• Lightly scorch the surface of the meringue with a blow torch.