I recently modified a lemon pie recipe to come up with a quite tasty lemon dessert Atkins OWLers can enjoy. Those still on Induction could make it crustless for an Induction-friendly baked lemon custard. 🙂 The crust, BTW, would make an excellent all-purpose pie crust for other pies. It didn’t get soggy on the bottom even after 4 days! Really tastes like a traditional flour pie crust to me! Two large lemons should yield enough juice and peel for this recipe.
1 T. lemon zest, grated
¼ c. lemon juice
¼ c. water
2/3 c. granular Splenda
6 T. unsalted butter
3 whole eggs
3 egg yolks
1 prebaked “Peggy’s Pie Crust”: https://buttoni.wordpress.com/2009/12/17/peggys-pie-crust/
DIRECTIONS: Whisk the eggs, egg yolks and Splenda together in medium saucepan. Add lemon zest, juice and water. Whisk again to blend. Cook over medium-low heat until mixture thickens, about 5 minutes. Remove from heat and stir in remaining butter, stirring until melted. Pour into pre-baked pie crust and cook 10-15 minutes at 350º until set in center. Remove from oven, cool and serve. Can be eaten as is or topped with whipped cream (cream not included in nutritional info below).
NUTRITIONAL INFO: Makes 8 servings, each containing: (This info includes counts for crust as well)
28.7 g fat
10.1 g carbs, 5.45 g fiber, 4.65 g NET CARBS
9.1 g protein
88 mg. sodium