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Light Lemon Tart With Reddi-whip

Author/Submitted by: Weight Watchers Magazine September 1996, Ad
Servings: 8
Categories: Desserts / Pies & Pastries

1    pie crust (9 inch), deep-dish
2/3  cup  sugar
3  tablespoons  cornstarch
1  tablespoon  butter-flavored crystals
1  cup  nonfat egg substitute
2  teaspoons  grated lemon rind (1 t lemon extract)
1/4  cup  fresh lemon juice
1  cup  skim milk
16  tablespoons  Reddi-whip Fat free whipped topping

Preheat oven to 450 oF. Carefully remove the thawed pie crust and place in a 10" pie plate. Spread the crust up the sides of the pan and bake in a preheated oven for six to eight minutes, or until golden brown. Cool on a rack. In a large saucepan, combine all remaining ingredients, except the milk and mix well. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until bubbly. Continue cooking until thick. Remove from heat and allow to cool for 20 minutes, stirring occasionally. Spoon the lemon filling into the cooled pie crust and refrigerate until chilled. Top each serving with two tablespoons Reddi-whip Fat Free whipped topping just before serving. Serves 8. Each serving is approximately: 177 cal, 5.3 g fat, 1 mg cholesterol, 150 mg sodium.

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