Lemon Cream Tart with Pecan Crust
Source of Recipe
Shared and created by Rani Merens
Recipe Introduction
Serving Size : 8
Per Serving (excluding unknown items): 369 Calories; 38g Fat (88.7%
calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber;
191mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 7 Fat.
List of Ingredients
CRUST:
1 cup pecans -- finely chopped
1/3 cup Atkins bake mix -- or soy flour
1/3 cup ground almonds
1/2 cup melted butter
LEMON CREAM FILLING:
3 large egg yolks
2 large eggs
3/4 cup Splenda -- see note*
2 teaspoons grated lemon rind
1/3 cup lemon juice
1/3 cup butter
1/2 cup cream -- whipped stiff
Recipe
CRUST:
Mix all ingredients, press into the bottom & up the sides of an
ungreased 9" tart pan with a removable bottom. {Mixture is quite wet
{like cake batter} so use fingers to push up sides of pan}. Bake at
350*F for 25-30 minutes or until golden brown. Cool completely, then
chill for at least an hour.
LEMON FILLING:
In a heat proof bowl over simmering water{or double boiler}, whisk
together the yolks, eggs, sweetener, peel & juice. Cook, whisking
often for about 12 minutes or until thickened to consistency of
pudding. Remove from heat; stir in butter until melted. Pour into a
clean bowl; place plastic wrap directly on top of pudding, cool &
then chill for 1 hour. {**Can be stored in the fridge for up to one
week.} Whip the 1/2 cup cream then fold into the chilled lemon
filling. Spoon into the chilled crust; remove sides of pan by
pushing up from the bottom.
{NOTE**Make sure you have the bottom of the pan sitting on the palm
of your hand or place it on a wide mouth jar to remove the sides}
If desired, garnish each slice with additional whipped cream.
-10 servings @5.5 minus 1 gr. fiber= 4.5 carbs each slice -8 servings
@ 6.8 minus 1.2 gr. fiber= 5.6 carbs per slice -* For those who
prefer a sweeter filling use 1 cup Splenda: carb count for 10: 5.1
carbs, for 8: 6.4 carbs.
**Lime juice & peel may be substituted for the lemon.
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