• Prepare all ingredients and pre-heat oven to 350°.
• Beat sugar and eggs in a medium mixing bowl until thick and lemon colored.
• Add cold water to a sauce pan. Sprikle gelatin into cold water to soften.
• Stir egg and sugar mixture into gelatin mixture. Heat on low, stir constantly just before it starts to boil.
• Remove from heat.
• Stir in lemon peel and juice.
• Beat whipping cream in chilled medium mixing bowl. Beat until soft peaks form.
• Fold in lemon mixture, pour into the graham cracker crust.
• Refrigerate for 2 1/2 hours.
• Arrange all fruit on top of tart.

Fruit Tart Glaze

• Combine jelly or jam in a small saucepan with 1 tbsp of water.
• Heat over medium heat and stir until mixture is liquefied. If you used jam. you can strain the mixture through a strainer to remove lumps of jam.
• Let mixture cool slightly. Take a basting brush and brush lightly over the fruit tart. You can also toss the fruit in the glaze before placing on fruit tart (if you don't mind getting messy).
• Put in refrigerator to set before serving. If serving over 2 hours later, cover with saran wrap.