Light Lemon Tart With Reddi-wip Fat Free Whipped Topping

No upsurge of religious interest or excitement merits the name of revival if there is no profound sense of sin at its heart. God's coming, and the consequent impact of His Word, makes Christians much more sensitive to sin than they previously were: consciences become tender and a profound humbling takes place. The perverseness, ugliness, uncleanness, and guilt of sin are seen and felt with new vividness.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		All newly t, Dessert	8	Servings

INGREDIENTS

1		9 inch frozen deep dish
		crust thawed
2/3	c	Sugar
3	T	Cornstarch
1	T	Butter-flavored sprinkles
1	c	Nonfat liquid egg substitute
2	t	Grated lemon rind or 1 tsp.
		lemon extract
1/4	c	Fresh lemon juice
1	c	Nonfat milk
		Fat free whipped topping

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 wip fat free
whipped topping just before serving.  Serves 8.  Recipe by: Reddi Wip
Posted to MC-Recipe Digest V1 #645 by  L979@aol.com on Jun 12, 1997

A Message from our Provider:

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