This is a easy, superb recipe and was a hit with company! I used regular (not low fat) vanilla wafers and 6 to 7 ounces is approx. 44 cookies, if you do not want to count them. I've used both low fat and regular sweeten condensed milk, either way it is delicious (obviously regular SCmilk has a bit more creamy flavor) Best if chilled for a couple of hours and looks fabulous if decorated with small dollops of whipped cream and lemon strips on top.
Lemon-Lime Cream Tart
Photo: Howard L. Puckett; Styling: Mary Catherine Muir
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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
- 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.
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