Lemon Cream Tart

HOWARD L. PUCKETT

Yield:

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

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

November 1996