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1-1/4 cup splenda
1 tsp. xanthum gum(more be added if needed to thicken sauce)
1-1/2 cups water
3 large egg yolks, beaten
1/4 cup lime juice with pulp
1-1/3 T. grated rind of lime
1 T. butter
Graham cracker crust for pie:
Mix together: 3/4 c. flaxmeal and 3/4 c. almond flour and 1/4 t. salt, 6 T. melted butter and 1/3 c. splenda
Mix till well blended. Press into pie pan. Bake at 375 degrees for 7 mins.
Meringue for pie:
3 large egg whites
1/4 t. cream of tartar
3 T. Splenda
Beat egg whites until stiff.
Add splenda and cream of tartar, continuing to beat until peaks form. Swirl over pie, sealing around edges. Bake in 400 degree oven 3-5 mins. or until golden
How To Prepare:
Mix splenda and xanthum gum together in saucepan, add water,stir until smoothe, and bring to a boil, stirring constantly. Cook until thick and clear, about 1 min. Blend a little hot mixture into beaten egg yolks. Mix in all gradually, stirring and cooking over low heat a minute longer.
Remove from heat. Add lime juice and pulp, rind, and butter. Stir well.
Cool thoroughly, stirring occasionally. Turn into baked pie shell (recipe above) and top with meringue.(Recipe above. Then bake at 400 degrees oven 3-5 mins.)