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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
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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