1. Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9 x 1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press in bottom and up sides of pan. Bake 8 to 10 minutes or until light golden brown; cool.
2. Beat milk, pudidng mix, and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
3. Fold whipped topping into pudding mixture. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
4. To make the Bluberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refridgerate at least 1 hour until chilled. Serve with with Lemon Tart. Store covered in refrigerator. Makes 12 servings.
115 calories, 1g fiber, 2g fat (1g saturated fat), 0mg cholesterol, 190mg sodium, 2g protein, 23g carbohydrate