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.
For those more fond of lime, like my husband, try my Lime Tart.
Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: amongfriends.us/order.php.
INGREDIENTS:
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)
310 calories, 28.7 g fat, 10.1 g carbs, 5.45 g fiber, 4.65 g NET CARBS, .1 g protein, 88 mg. sodium
Hi Peggy…can this be done with no crust to lower the carbs? Thank you!
Sure! In fact, I say so in the second sentence, as a way for those on Induction to be able to enjoy this. Since it will be more like a lemon custard, you might want to bake it in small, buttered, individual ramekins for a nicer presentation, perhaps with a slice of lemon on the edge of the dish for garnish. 🙂
Oh my…guess I should read everything before asking…so sorry! YAY…can’t wait to try this and the Lime one too! Thank you Peggy!
Peggy this sounds DELISH!! Can’t wait to try it! I love lemon!!
HI, Baylor! You’ll love this one. I haven’t made it in awhile and need to make it again soon. I just don’t bake too often these days. 🙂