Lemon-Lime Cream Tart

Ingredients

• 1 large egg white 
• 3 large eggs 
• 6 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 tablespoons juice of lime fresh
• 2 tablespoons butter softened
• 3 tablespoons sugar 
• 14 ounce condensed milk sweetened low-fat canned
• 44  vanilla wafers reduced-fat
• 1 cup non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• food processor
• bowl
• oven
• whisk
• wire rack
• tart form

Directions

1. Preheat oven to 32
2. Place wafers in a food processor; process until finely ground.
3. Add sugar, margarine, and egg white; pulse 2 times or just until combined.
4. Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray.
5. Bake at 325 for 15 minutes or until lightly browned. Cool on a wire rack.
6. Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended.
7. Pour mixture into prepared crust.
8. Bake at 325 for 30 minutes or until filling is set. Cool completely. Top with whipped topping.
9. Garnish with lemon rind strips and mint, if desired.