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Lemon Cream Tart

HOWARD L. PUCKETT
Yield 10 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped topping)

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)

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

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

  3. 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.

  4. 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.