Cooking Light NOVEMBER 1996
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.
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