Light 'N Luscious Lemon Tart - cooking recipe

Ingredients

CRUST
3/4 cup flour
2 tablespoons Splenda sugar substitute
1/3 cup cold solid margarine
FILLING
1 cup Splenda sugar substitute
3 tbps. cornstarch
1 1/3 cups cold water
1/2 cup lemon juice
2 egg yolks
1 tablespoon lemon rind
1 tablespoon margarine
yellow food coloring

Preparation

FOR THE CRUST: Combine flour and Splenda. Cut in margarine until mixture is crumbly. Press evenly in a 9-inch flat pan with removeable bottom. Bake at 375F for 12-15 minutes or until lightly browned.
FOR THE FILLING: In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil.
Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
Cover surface with plastic wrap. Chill 30 minutes.
Pour into crust. Chill at least 2 hours or until set.
Remove rim from pan. Garnish with whipped topping and lemon slices.