Lemon-Lime Cream Tart

Lemon-Lime Cream Tart

4 Reviews 1 Pic
Recipe by  Cooking Light magazine

“This topless, baked dessert must be cooled completely before adding the final whipped cream, lemon, and mint garnish.”

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat oven to 325 degrees.
  2. Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.
  3. Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325 degrees for 15 minutes or until lightly browned. Cool on a wire rack.
  4. Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325 degrees for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

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Reviews (4)

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This was okay, but not great. The color and flavor were both a little off - slightly grey and quite astringent. Not up to the usual standards of Cooking Light. In all, it seemed like a lot of hassle for a not-so-great result.



i make this recipe whenever we have company. it's quick and easy and always gets rave reviews. i do cheat a little, i buy a graham cracker crust and that saves a lot of the hassle. i also add an extra tablespoon or two of the lime juice to make it more tart.



Wonderful! Like key lime pie but without all the fat. No one knew it was low-fat! The crust is a little different, using egg-white instead of butter made it more crunchy but everyone approved. I just spread the whipped topping all over the top and grated a little lemon and lime zest to finish it off. Great presentation and tasted heavenly. Definite "keeper"!

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