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Categories:
egg white margarine sugar vanilla wafer crumbs cooking spray eggs low-fat sweetened condensed milk lemon rind lemon juice frozen reduced-calorie whipped topping lemon rind strips
Viewed: 37 - Published at: 8 years agoIngredients
- 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)
Method
- Preheat oven to 325°.
- Combine first 3 ingredients; beat at high speed of a 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 lightly browned. Let cool on a wire rack.
- 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.
