Perfect Lemon Tart

When you buy a bag of lemons you have to find a lot of recipes using lemon juice! This one comes from Weight Watchers Magazine. It's a great way to end a holiday meal and a serving is only 4 points! So enjoy!

Crust:
¼ c. powdered sugar
2 tsp. grated lemon zest
1 c. flour
5 T. cold light stick butter, cut into ½” cubes
1/8 tsp. salt
2 T. cold water
Filling:
¾ c. sugar
2 tsp. grated lemon zest
3 T. fat-free half-and-half
2 large eggs
1 egg white
Pinch of salt
½ c. lemon juice
2 T. powdered sugar, for garnish

1. Spray 9” tart pan with removable bottom with cooking spray.
Put sugar & lemon zest in food processor; process about 20 seconds. Add flour, butter & salt and pulse until mixture resembles fine crumbs. Drizzle with the water and pulse until evenly moistened. Sprinkle onto tart pan. Cover with plastic wrap to press & spread dough evenly on bottom and up side of pan. Refrigerate 1 hour.
2. Preheat oven to 350°. Bake crust until golden, about 15-18 minutes. Cool completely on rack.
3. For filling, put sugar and lemon zest in food processor. Process about 30 seconds. Add half-and-half, egg, egg whites & salt. Process until blended. Add lemon juice and pulse just until blended. Pour into crust. Bake until set in center, about25 minutes. Cool completely on rack. Sprinkle with powdered sugar just before serving.
1/8 of tart: POINTS VALUE: 4.