Instructions:

1. Place the bag of preparation in a fridge at +4°C (40°F) and leave it to defrost for 12 hours.
2. Once defrosted, heat up the pouch in the microwave to 30°C (85°F) to ease the use of the preparation.
   
3. Fill the tart shell with the lemon cream preparation and put in the fridge at +4°C (40°F) for at least 4 hours. The preparation will naturally solidify.
4. Tip :
   Decorate with meringue on top or fresh raspberries.