Lemon Cream Tart Recipe

Name: Lemon Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg white; 2 tablespoons stick margarine; 3 tablespoons sugar; 3 cups reduced-fat vanilla wafer crumbs (about 36 cookies); Cooking spray; 3 large eggs; 1 (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk); 1 tablespoon grated lemon rind; 1/2 cup fresh lemon juice; 1 cup frozen reduced-calorie whipped topping, thawed and divided; 10 lemon rind strips (optional); Mint leaves (optional)

Servings: persons

1 large egg white
2 tablespoons stick margarine
3 tablespoons sugar
3 cups reduced-fat vanilla wafer crumbs (about 36 cookies)
Cooking spray
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1 cup frozen reduced-calorie whipped topping, thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)

1
Preheat oven to 325u00b0.
2
Combine first 3 ingredients; beat at high speed of a mixer until blended. Add crumbs; toss with a fork until moist.
3
Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325u00b0 for 15 minutes or until lightly browned. Let cool on a wire rack.
4
Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325u00b0 for 30 minutes or until filling is set. Let cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg white, 2 tablespoons stick margarine, 3 tablespoons sugar, 3 cups reduced-fat vanilla wafer crumbs (about 36 cookies), and more.

Yes, Lemon Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Tart

How did you like this recipe?

Frequently Asked Questions