Lemon Cream Tart

HOWARD L. PUCKETT

Yield: 10 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 27%
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 6.5g
  • Carbohydrate: 41g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Iron: 0.2mg
  • Sodium: 159mg
  • Calcium: 33mg

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

  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.
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