Dreamy Lemon Tart

You don’t have to say NO to lemon tarts anymore. This version I found tastes just as sinful – with half the fat.

For the tart, you will need:

• 3 lemons, divided
• 13 graham cracker boards
• 3 tablespoons sugar
• 1 tablespoon crystallized ginger, chopped
• 1 egg white
• 1/2 cup butter-flavored spread like I Can’t Believe It’s Not Butter!, divided
• 1 1/2 cups pasteurized egg product
• 1 1/4 cups sugar

Directions:

Heat oven to 350°F.  Zest and juice 1 lemon: juice remaining.  In food processor, pulse next three ingredients 10 times.  Prepare crust by stirring egg white and 3 tablespoons butter spread, melted, into crumb mixture.  Press into 9″ tart pan; bake 10 minutes.  Cool Completely.

In saucepot over high heat, bring 2″ water to a boil.  Place metal bowl in pot so it sits on rim without touching water.  Whisk together 2/3 cup lemon juice, egg product and sugar.  Cook 8 minutes, or until thickened, whisking constantly.  Stir remaining butter spread and 1 tablespoon lemon zest into lemon curd.  Pour filling into crust; chill and garnish with whipped topping, candied lemon or lime slices and berries if desired.