Weightwatchers Lemon Tart

This recipe is divine, and if you cut the tart into 16 pieces, it's less than 2 points/piece

100 g ginger biscuit
25 g butter
405 g Nestle Skim Sweetened Condensed Milk
1 whole whole egg, lightly beaten
1 serve egg white, (1 egg white)
2 medium lemon, rind finely grated, plus juice

Preheat the oven to 180C.

Place the biscuits in a food processor and pulse until fine. Alternatively, place them in a plastic bag and crush using a rolling pin. Transfer to a bowl.

Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.

Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base.

Bake the tart for 20 minutes, then remove from the oven and allow to cool completely. Refrigerate until set.

Decorate with a slice of lemon just before serving.

This tart will keep in the fridge for up to 1 week in an airtight container.

For a different citrus flavour, try using the zest and juice of 2 juicy limes in place of the lemons.

Mmmmmmm! *drool*