Light Lemon Tart With Reddi-Whip Fat Free Whipped Topping

Recipe Ingredients

1		Frozen deep dish crust - thawed
2/3 cup	131g / 4.6oz	Sugar
3 tablespoons	45ml	Cornstarch
1 tablespoon	15ml	Butter-flavored sprinkles
1 cup	198g / 7oz	Nonfat liquid egg substitute
2 teaspoons	10ml	Grated lemon rind or 1 tsp. Lemon extract
1/4 cup	59ml	Fresh lemon juice
1 cup	237ml	Nonfat milk
		Fat free whipped topping

Recipe Instructions

Preheat the oven to 450. Carefully remove the thawed pie crust from the aluminum tin and place it in a 10 inch tart pan with a removable bottom or a 10 inch pie plate. Spread the crust up the sides of the pan using your fingers. Bake in the preheated oven for 6 to 8 minutes, or until golden brown. cool on a rack.

Combine all remaining ingredients, except the milk, in a large saucepan and mix well. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until bubbly. Continue cooking until thick, about 3 more minutes. Remove from the heat and allow to cool for 20 minutes, stirring occasionally. Spoon the lemon filling into the cooled pie crust and refrigerate until chilled.

Top with the Reddi whip fat free whipped topping just before serving. Serves 8.

Source:
Reddi Whip

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