Lemon or Lime Pie Filling w/Meringue Cru
Source of Recipe
Shared by Rani Merens author unknown
Recipe Introduction
Serving Size : 12
NOTES : Filling enough for one pie or 48 mini tarts.
Hint for serving: use a meringue tart shell.
Per Serving Carb count for 10 servings as a pie is : 3 carbs per
serving. Carb counts for 12 servings as a pie or larger tarts: 2.5
carbs each {fiber is already taken off} Carb count for entire recipe:
31.2 minus 0.9= 30.3 carbs
List of Ingredients
3 large egg yolks
2 large eggs
3/4 cup Splenda
2 teaspoons lemon peel -- or lime
1/2 cup lemon juice -- or lime
1/3 cup butter -- cubed
Recipe
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 translucent & 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.
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