Lemon Cream Tart
|Egg white||1 Large|
|Margarine stick||2 Tablespoon|
|Reduced fat vanilla wafer crumbs||3 Cup (48 tbs) (About 36 Cookies)|
|Vegetable cooking spray||1 Tablespoon|
|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|
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.