Lemon-Lime Cream Tart

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.

Yield:

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

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

June 1998