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Lemon Cream Tart

Healthycooking's picture
  Egg white 1 Large
  Margarine stick 2 Tablespoon
  Sugar 3 Tablespoon
  Reduced fat vanilla wafer crumbs 3 Cup (48 tbs) (About 36 Cookies)
  Vegetable cooking spray 1 Tablespoon
  Eggs 3 Large
  Low fat sweetened condensed milk 14 Ounce (Not Evaporated Skim Milk, 1 Can)
  Grated lemon rind 1 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Frozen reduced calorie whipped topping 1 Cup (16 tbs), thawed
  Mint leaves 4

Preheat oven to 325°.
Combine first 3 ingredients; beat at high speed of an electric 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 crust is lightly browned.
Let cool on a wire rack.
Combine eggs, milk, grated 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 fdling is set.
Let cool completely.
Top with whipped topping.
Garnish with lemon rind strips and mint, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2947 Calories from Fat 561

% Daily Value*

Total Fat 62 g95.6%

Saturated Fat 19.9 g99.6%

Trans Fat 0 g

Cholesterol 679.2 mg226.4%

Sodium 2033.1 mg84.7%

Total Carbohydrates 544 g181.3%

Dietary Fiber 2.1 g8.6%

Sugars 465.4 g

Protein 56 g111.4%

Vitamin A 39.7% Vitamin C 126.2%

Calcium 118.7% Iron 16.9%

*Based on a 2000 Calorie diet

Lemon Cream Tart Recipe