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Lemon-Lime Cream Tart

Photo: Howard L. Puckett; Styling: Mary Catherine Muir
Yield 10 servings (serving size: 1 wedge and about 1 1/2 tablespoons whipped topping)
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.


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

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

  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. Cool on a wire rack.

  4. 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.