Lemon-Lime Cream Tart

Lemon-Lime Cream Tart Recipe
Photo: Howard L. Puckett; Styling: Mary Catherine Muir
This dessert is in addition to the Mocha Pudding Cake and can be made up to three days ahead of time. It was a big hit at all our gatherings.


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

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 27 %
Fat 8.2 g
Satfat 2.2 g
Monofat 2.4 g
Polyfat 1.5 g
Protein 6.7 g
Carbohydrate 43.4 g
Fiber 0.6 g
Cholesterol 71 mg
Iron 0.2 mg
Sodium 173 mg
Calcium 15 mg


44 reduced-fat vanilla wafers
3 tablespoons sugar
2 tablespoons stick margarine or butter, softened
1 large egg white
Cooking spray
1 tablespoon grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk
1 cup frozen reduced-calorie whipped topping, thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)


Preheat oven to 325°.

Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.

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. Cool on a wire rack.

Combine grated lemon rind, juices, eggs, and milk 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. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.


June 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note