3 egg whites
1 tablespoon light rum
1 1/2 teaspoons lemon zest
1 (16 ounce) can lemon-lime flavored raspberries
1/2 Cup white sugar
3 (3 ounce) packages lemon flavored Jell-O mix
1 1/2 teaspoons lemon juice
Grease and flour 2 (8 ounce) canisters tart shell. Cream together egg whites, sugar, lemon zest and lemon zest. In a small bowl, whisk lemon rind into lemon-lime flavored raspberries. Sprinkle lemon-lime juice over perforated tart shells.
Beat milk into egg whites to form stiff peaks. Fold lemon rind into lemon-lime raspberries. Stir lemon rind mixture into whipped cream.
Cover tart shells with waxed paper. Place tart shells on a plate in a plastic container. Cover with whipped cream and refrigerate 15 to 20 hours, shaking occasionally. Garnish with lemon rind and fruit preserves, cherries and lemon zest. Superglaze with lemon juice and serve.
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