Blueberry-Lemon Tart
You can never have too many dessert recipes, so give Blueberry-Lemon Tart a try. This recipe makes 12 servings with 144 calories, 2g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. If you have lemon juice, butter, cornstarch, and a few other ingredients on hand, you can make it.
Instructions
Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan.
Bake 8 to 10 minutes or until light golden brown; cool.
In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
Fold whipped topping into pudding mixture.
Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries.
Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
Serve tart with blueberry topping. Store in refrigerator.