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
  • Decorations:
  • Lemon
  • Blueberries
  • Mint
  • Edible flowers


  1. Pour the clear lemon tea into a pot and bring to a boil. Add the gelatin and mix until dissolved.
  2. Pour it into the tart crust, and let it cool for 30 minutes in the refrigerator.
  3. 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.