Lemon Tart with Ginger-Oat Crust

Name: Lemon Tart with Ginger-Oat Crust
Yield: 10 servings
Ingredients: Nonstick cooking spray; 1 recipe Ginger-Oat Crust (below); 2 egg yolks or 1/4 cup refrigerated or frozen egg product, thawed; 2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar; 2 tablespoons cornstarch; 1 tablespoon finely shredded lemon peel; 6 tablespoons lemon juice; 6 tablespoons water; 1/4 cup 60% to 70% tub-style vegetable oil spread; 1/2 cup light dairy sour cream; Lemon slices, lime slices, and/or orange slices (optional); 1/4 cup softened butter; 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar; 1 egg white; 1/2 teaspoon vanilla; 1/3 cup all-purpose flour; 1/2 cup ground gingersnaps (8 to 9 gingersnaps); 1/2 cup quick-cooking rolled oats; 1/8 teaspoon ground ginger

Lemon Tart with Ginger-Oat Crust was pinched from <a href="http://www.diabeticlivingonline.com/recipe/tarts/lemon-tart-with-ginger-oat-crust/" target="_blank">www.diabeticlivingonline.com.</a>

"You need two lemons to get enough finely shredded peel and juice for this sure-to-please dessert...."

INGREDIENTS

•

Nonstick cooking spray

•

1 recipe Ginger-Oat Crust (below)

•

2 egg yolks or 1/4 cup refrigerated or frozen egg product, thawed

•

2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar

•

2 tablespoons cornstarch

•

1 tablespoon finely shredded lemon peel

•

6 tablespoons lemon juice

•

6 tablespoons water

•

1/4 cup 60% to 70% tub-style vegetable oil spread

•

1/2 cup light dairy sour cream

•

Lemon slices, lime slices, and/or orange slices (optional)

•

1/4 cup softened butter

•

2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar

•

1 egg white

•

1/2 teaspoon vanilla

•

1/3 cup all-purpose flour

•

1/2 cup ground gingersnaps (8 to 9 gingersnaps)

•

1/2 cup quick-cooking rolled oats

•

1/8 teaspoon ground ginger

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes