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.
