lemon tart



Lightly grease Springform Pan with butter.  Finely chop cookies in a food processor.  Combine cookie crumbs and melted butter in a small bowl.  Press crumbs into bottom of pan.  Cut 6 thin slices from lemon and cut each slice in half.  Place lemon halves along the inside of the pan, with cut side on the crust.  Refrigerate crust while preparing filling.  For filling, zest and juice the two lemons.  Combine pudding mix, sugar, 1/2 cup water, and egg yolks in small saucepan.  Stir until well blended.  Stir in the remaining water.  Cook over medium heat, stirring constantly until mixture comes to a full boil.  Reduce heat and simmer 2 minutes more.  Remove from heat.  Set aside 1/2 cup of the pudding and cool slightly.  Whisk butter and lemon juice into remaining pudding in the saucepan.  Cool 15 minutes.  Stirring occasionally.  In a mixing bowl, combine Whitehall Specialties Cream Ease and powdered sugar.  Mix well.  Whisk in the reserved 1/2 cup lemon pudding and 1/2 of lemon zest.  Fold in 2 cups of whipped topping and spread over crust.  Spoon lemon pudding from saucepan evenly over cream filling.  Garnish with remaining whipped topping and lemon zest.  Refrigerate 8 hours or overnight.  When ready to serve, run a knife along the side of dessert and release collar from pan.  Cut into wedges and enjoy this lemon dessert!



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