INGREDIENTS: FOR CRUST: 1 cup all-purpose flour 1/2 tsp salt 1/3 cup butter or shortening 2-3 Tbsp. water FOR FILLING: 4 lemons, juice only 4 eggs 2 cups low fat cream cheese 4 Tbsp. sugar substitute LEMON GLAZE TOPPING: 1 large lemon, thinly sliced 1 cup water 1 Tbsp. sugar substitute 1-1/2 Tbsp. cornstarch, blended with small amount of cold water

Sift flour into bowl. Cut butter or shortening into flour. Sprinkle in water 1 Tbsp. at a time, mixing until all the flour is moistened and a soft pliable dough is formed. Cover and chill for 30-60 minutes before using. Roll out dough on a lightly floured surface and line a 9-inch flan or pie plate.

Blend all filling ingredients together mixing until smooth and pour into flan or pie plate. Bake in preheated 375° F (190C) oven for 23-30 minutes or until set and golden brown.

Arrange thinly sliced lemon pieces in saucepan. Add water and sugar substitute. Cook over , medium-low heat until lemon slices are soft. Remove lemons from water, let drain on paper towel.

Add the blended cornstarch to the cooking water. Bring to boil, stirring continuously until mixture thickens. Arrange lemon slices over top of the tart. Brush lemon glaze over lemon slices. Serve cold.

YIELD: 8 to 10 servings.

Approximately 280 calories per serving.