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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 27%
  • Fat: 8.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.7g
  • Carbohydrate: 43.4g
  • Fiber: 0.6g
  • Cholesterol: 71mg
  • Iron: 0.2mg
  • Sodium: 173mg
  • Calcium: 15mg

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

  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.
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