Lemon and Raspberry Cream Tart

Mix the egg yolks well with 2 tablespoons of sugar, lemon zest, and lemon juice in a small refrigerator bowl

Cook the mixture in the microwave on medium power until it thickens (approximately 3 minutes), stirring twice during that time

Allow it to cool down

Melt the butter in the microwave on medium power (approximately 1 minute) in a medium bowl

Remove from the microwave and stir in 1 cup of crushed Maria biscuits until well combined

Transfer the mixture to a low refrigerator dish with a diameter of 22.5 cm and press it onto the bottom using a spatula

Spread the raspberry jelly on top

Set aside

In one mixing bowl, beat the egg whites with the remaining sugar until soft peaks form

Set aside

In another mixing bowl, beat the heavy cream until stiff peaks form (approximately 3 minutes)

Add the cooled lemon mixture and fold in the beaten egg whites gently using a spatula or wooden spoon

Spread this mixture over the raspberry jelly in the refrigerator dish

Dust with the remaining crushed Maria biscuits

Cover with plastic wrap and refrigerate for about 1 hour to firm up

Serve

263 calories per slice