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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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) |
Directions:
1. Preheat oven to 325°.
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 325° 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 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.
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