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DIABETIC LEMON TART




Source of Recipe


Splenda


List of Ingredients




CRUST:

¾ cup (175 ml) all-purpose flour
2 Tablespoons (25 ml) Splenda granular
1/3 cup (75 ml) cold solid margarine

FILLING:

1 Cup (250 ml) Splenda granular
3 Tablespoons (45 ml) cornstarch
1 1/3 cups (325 ml) water
½ cup (125 ml) fresh lemon juice
2 egg yolks, slighty beaten
1 Tablespoon (15 ml) grated lemon rind
1 Tablespoon (15 ml) margarine


Recipe



For the Crust: Combine flour and Splenda. Cut in Margarine until mixture is crumbly. Press evenly into a 9 in pan (23 cm) with removable bottom. Bake at 375° F (190° C) for 12-15 minutes, or until lightly browned. Cool on baking rack.

Combine Splenda and cornstarch in a saucepan. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil. Temper the beaten eggs with some of the lemon mixture, then add the eggs to the mixture to cook. Cook and stir over low heat for 1 minute. Remove from heat, and pour into a bowl. Stir in lemon rind and margarine. If you desire, to make the filling more "yellow", you may add a few drops of yellow food coloring. This is optional, and will not affect the outcome of the tart, one way or another.
Cover the bowl with plastic wrap, and chill for 30 minutes. Pour into crust, and let chill for at least 2 hours (or until set) prior to serving.

Remove tart from pan. May be garnished with whipped cream and lemon slices.

Makes 8 servings

Per serving: 167 calories
Protein: 2.1 grams
Fat: 10.4 grams
Carbohydrates 16.6 grams