Name: Lemon-Lime Cream Tart
Yield: 4 servings
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)

Servings: 4 persons

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)

1
Preheat oven to 325u00b0.
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 325u00b0 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 325u00b0 for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

No nutritional information available.

No additional tips available.

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

Lemon-Lime Cream Tart

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