I duplicated my Lemon Tart today using lime juice and zest and it came out DELICIOUS! This one is OK for those who have reached Phase 2 Atklins OWL. The crust makes an excellent all-purpose pie crust for other pies as well. It didn’t get soggy on the bottom even after 4 days! Really tastes like a traditional flour pie crust to me! Two large limes should yield enough juice and peel for this recipe.
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1 T. lime zest, grated
¼ c. lime juice
¼ c. water
2/3 c. granular Splenda, erythritol (or other sweetener to equal 2/3 c. sugar)
6 T. unsalted butter
3 whole eggs
3 egg yolks (in addition to the whole eggs above)
Couple drops blue food coloring (Trust me, it will be green when stirred in)
1 prebaked “Peggy’s 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 the filling into your pre-baked tart crust (I use a removable bottom non-stick tart pan) and cook 10-15 minutes more 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: (does not include whipped cream topping)
310 cals, 29g fat, 10.1g carbs, 5.45g fiber, 4.65g NET CARBS, 9g protein, 88 mg. sodium