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    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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