Light lemon tart with reddi-wip fat free whipped topping

 
          Light Lemon Tart with Reddi-wip Fat Free Whipped Topping
 
 Recipe By     : Reddi Wip
 Serving Size  : 8    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      9 inch        frozen deep dish crust -- thawed
      2/3  cup           sugar
    3      Tablespoons   cornstarch
    1      Tablespoon    butter-flavored sprinkles
    1      cup           nonfat liquid egg substitute
    2      teaspoons     grated lemon rind or 1 tsp. lemon extract
      1/4  cup           fresh lemon juice
    1      cup           nonfat milk
                         fat free whipped topping
 
 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.
 
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