This recipe is based on my Lemon Tart. It used fresh squeezed lime juice (preferably Key limes) and lots of lime zest for intense flavor. This is simply delicious! This recipe is suitable for those who have reached Phase 2 Atklins OWL. The crust makes an excellent all-purpose pie crust for other pies as well. This crust does not get soggy on the bottom even after 4 days in the fridge! It really tastes almost like a traditional flour pie crust to me! Two large limes should yield enough juice and zest to make this recipe and you can substitute regular limes for Key limes in this.
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1 T. Key lime zest, grated
¼ c. fresh squeezed Key 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 calories, 28.7 g fat, 10.1 g carbs, 5.45 g fiber, 4.65 g NET CARBS, 9.1 g protein, 88 mg. sodium