Lemon-Lime Cream Tart

• 44 reduced-fat vanilla wafers
• 3 tablespoons sugar
• 2 tablespoons stick margarine or butter, softened
• 1 large egg white
• Cooking spray
• 1 tablespoon grated lemon rind
• 6 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 3 large eggs
• 1 (14-ounce) can low-fat sweetened condensed milk
• 1 cup frozen reduced-calorie whipped topping, thawed and divided
• 10 lemon rind strips (optional)
• Mint leaves (optional)

1. Preheat oven to 325u0b0.
2. Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.
3. Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325u0b0 for 15 minutes or until lightly browned. Cool on a wire rack.
4. Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325u0b0 for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

vanilla wafers, sugar, margarine, egg white, cooking spray, lemon rind, lemon juice, lime juice, eggs, lowfat sweetened condensed milk, frozen reducedcalorie whipped topping, lemon rind strips

Taken from www.myrecipes.com/recipe/lemon-lime-cream-tart (may not work)