1 (9-inch pie shell

LEMON FILLING:

3 whole eggs
2 egg yolks
1 c. sugar
1/2 c. fresh lemon juice
2 oz. unsalted butter

CHEESE FILLING:

4 oz. low-calorie cream cheese
4 oz. 1% fat plain yogurt
1 egg white
1/4 c. sugar
1/3 tsp. vanilla extract
Strawberries for garnish

For lemon filling, combine eggs, egg yolks, sugar and lemon juice. Cook in double boiler over very hot water, stirring constantly until very thick. Remove from heat. Add butter to mixture, stirring well to combine. Hold, covered at room temperature. For cheese filling; bring all ingredients to room temperature. Blend together. To assemble, pour cheese filling into pie crust. It will just barely cover the bottom. Bake for about 12 minutes at 375 degrees. Remove tart from oven and allow to cool completely at room temperature. Place lemon mixture on top, smoothing with spatula. Refrigerate at least 1 hour. Decorate with strawberries.