Lemon-Lime Cream Tart

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.