ingredients 1 large egg white 2 tablespoons of stick margarine 3 tablespoons of sugar 3 cups low-fat vanilla wafer crumbs (about 36 wafers) Cooking spray 3 large eggs 1 can (14 ounces) low-fat sweetened condensed milk (not evaporated skim milk) 1 tablespoon grated lemon peel 1/2 cup fresh lemon juice 1 cup reduced-calorie frozen whipped topping, thawed and divided 10 strips of lemon peel (optional) mint leaves (optional)
Preparation Preheat oven to 325°. Combine the first 3 ingredients; beat at high speed until blended. Add the crumbs; stir with a fork until moistened. Press the crumb mixture into the bottom and up the sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Cool on a wire rack. Combine the eggs, milk, lemon zest and juice in a bowl, stirring with a whisk until blended. Pour the mixture into the prepared crust. Bake at 325°F for 30 minutes or until the filling is set. Let cool completely. Top with whipped topping. Garnish with lemon zest and mint, if desired.
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