1 cup frozen reduced-calorie whipped topping, thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)
How to Make It
Preheat oven to 325°.
Combine first 3 ingredients; beat at high speed of a mixer until blended. Add crumbs; toss with a fork until moist.
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. Let cool on a wire rack.
Combine eggs, milk, lemon rind, and juice 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. Let cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.
This was absolutely amazing! I made it to take to a potluck at a friend's, and it was hands down the best thing at a dinner FULL of amazing food. The *only* change I made was to use citrus and orange gingersnaps for the crust instead of vanilla wafers (I MUCH prefer ginger over vanilla with citrus), and I only used 2 cups of crumbs because three was WAY too much for my 9" tart pan (if I opted to do this in a springform and double the filling, I'd definitely go with 3 cups of crumbs). The tart was sooooooo cool and refreshing and light! In fact, this was so nice, I think I'll be making my own whipped topping from now on, and blending that with sweetened cream cheese instead of the supermarket stuff (I went with it this time for convenience, but it's just not very good and I think it detracts from the tart). I know it will up the calories, but honestly this is so light it's worth the addition for such a delightful treat. :^)
Delicious lemon pie! The crust tastes a little rubbery in areas where it is too thick. If I make this again, Ill make sure the crust is relatively thin - or just use a standard crumb crust recipe (which would make it not light).
Light and refreshing dessert. I took the advice to reduce the amount of crumbs to 2 cups (I used graham crackers instead of the wafers since that is what I had on hand) but I think next time I'd use another sheet of crackers or two as two cups wasn't quite enough for me. Easy to put together and worth the effort!
Excellent! I got rave reviews for this and will be making it again for the 4th of July. I used the recipe from Cooking Light's Strawberry Almond Cream Tart for the graham cracker crust, and I doubled the amount of the filling for this tart. It also kept well for days, so it would be totally fine to make ahead.
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