Preheat oven to 350 degrees F. Coat a 9-inch tart pan with removable bottom with nonstick cooking spray. Using your damp fingers, press Ginger-Oat Crust dough onto bottom and up the side of the prepared tart pan. Line crust with a double thickness of foil that has been lightly coated on the bottom with nonstick cooking spray. Bake for 8 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until crust is lightly browned. Cool completely on a wire rack.

I a small bowl, use a fork to lightly beat egg yolks; set aside. In a medium saucepan, stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and the water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Add egg mixture to lemon mixture in saucepan. Cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Whisk in vegetable oil spread until well mixed. Cover surface of the cooked lemon mixture with plastic wrap. Let stand at room temperature for 15 minutes. Whisk in sour cream until well mixed.

Pour lemon mixture into cooled tart crust. Cover loosely and chill at least 1 hour before serving. Remove side of pan to serve. If desired, top with lemon, lime, and/or orange slices.

In a medium bowl, beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar. Beat until combined, scraping bowl occasionally. Beat in 1 egg white and 1/2 teaspoon vanilla until combined. Beat in 1/3 cup all-purpose flour. Stir in 1/2 cup ground gingersnaps (8 to 9 gingersnaps), 1/2 cup quick-cooking rolled oats, and 1/8 teaspoon ground ginger.

*SUGAR SUBSTITUTES: Choose Splenda Blend for Baking to substitute for the 2/3 cup sugar. Choose from Sweet 'N Low Brown or Sugar TwinGranulated Brown to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 2/3 cup sugar or 2 tablespoons brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 192 cal., 20 g carb., 120 mg sodium. Exchanges: 1.5 other carb. Carb choices: 1.