Lemon dream

It’s difficult to compete with the ever-popular lemon meringue tart, but this light lemon dessert can hold its own!

Makes 1 large tart Preparation time: 30 minutes, plus setting time

• 200g digestive biscuits, crushed • about 100g butter, melted LEMON MOUSSE • 1 sachet (15ml) gelatine powder • 3 large eggs, separated • 170g (200ml) castor sugar • a pinch of salt • 125ml fresh lemon juice • 5ml lemon zest • 250ml cream, whipped

1 Mix the biscuit crumbs with enough butter so that they stick together, then line a tart pan to form a thin crust. Make sure it’s evenly distributed and not too thick in the corners. If you prefer, bake for 5 minutes at 180°C in a preheated oven to ensure a crispy result, then cool completely. Or leave unbaked in the refrigerator until needed.

2 Stir 30ml cold water into the gelatine in a bowl and leave until set, then melt by placing the bowl in a larger bowl of boiling water and stirring gently until runny.

3 Whisk the egg yolks with half the sugar until thick and fluffy. Also whisk the egg whites and salt in a separate bowl until soft peaks form then whisk in the remaining sugar, a spoonful at a time, until thick and glossy.

4 To combine Start by folding the gelatine, lemon juice and zest into the egg yolk mousse, followed by the whipped cream. Stir in a spoonful of the egg whites to loosen the mixture then carefully fold in the rest. Now pour the feather-light mousse into the prepared crust and refrigerate for a few hours until set. Serve as is or garnish with whipped cream or Greek yoghurt, fresh fruit, mint and edible flowers.