Lemon Cream Tart

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1 large egg white

2 tablespoons stick margarine

3 tablespoons sugar

3 cups reduced-fat vanilla wafer crumbs (about 36 cookies)

Cooking spray

3 large eggs

1 (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)

1 tablespoon grated lemon rind

1/2 cup fresh lemon juice

1 cup frozen reduced-calorie whipped topping, thawed and divided

10 lemon rind strips (optional)

Mint leaves (optional)

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