Lemon Cream Tart

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Lemon Cream TartRecipe
10 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped topping)


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1 large egg white
2 tablespoons stick margarine
3 tablespoons sugar
3 cups reduced-fat vanilla wafer crumbs (about 36 cookies)
Cooking spray
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1 cup frozen reduced-calorie whipped topping, thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)


Preheat oven to 325°.

Combine first 3 ingredients; beat at high speed of a mixer until blended. Add crumbs; toss with a fork until moist.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Let cool on a wire rack.

Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Let cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

Created date

October 2003

Nutritional Information

Calories 256
Caloriesfromfat 27 %
Fat 7.8 g
Satfat 2.7 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 6.5 g
Carbohydrate 41 g
Fiber 0.0 g
Cholesterol 71 mg
Iron 0.2 mg
Sodium 159 mg
Calcium 33 mg