Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
10 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

256 calories; calories from fat 27%; fat 7.8g; saturated fat 2.7g; mono fat 2.1g; poly fat 1.2g; protein 6.5g; carbohydrates 41g; cholesterol 71mg; iron 0.2mg; sodium 159mg; calcium 33mg.
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