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Lemon Cream Tart with Pecan Crust
Status: Approved
NameLemon Cream Tart with Pecan Crust
CategoryDessert
Serves/Yields10
SourceCarol Williams Exported from the MasterCook
DifficultyEasy
Prep. Time0
Ingredients
CRUST:
1 cup pecans -- finely chopped
1/3 cup Atkins bake mix -- or soy flour
1/3 cup ground almonds
1/2 cup melted butter
LEMON CREAM FILLING:
3 large egg yolks
2 large eggs
3/4 cup splenda -- see note*
2 teaspoons grated lemon rind
1/3 cup lemon juice
1/3 cup butter
1/2 cup cream -- whipped stiff
Directions
Step: 1-Mix all ingredients, press into the bottom & up the sides of an ungreased 9" tart pan with a removeable bottom.{Mixture is quite wet{like cake batter} so use fingers to push up sides of pan}
-Bake at 350*F for 25-30 minutes or until golden brown.
-Cool completely, then chill for at least an hour.

LEMON FILLING:
-In a heat proof bowl over simmering water{or double boiler},whisk together the yolks,eggs, sweetener,peel & juice.
-Cook, whisking often for about 12 minutes or until thickened to consistency of pudding.
-Remove from heat; stir in butter until melted.
-Pour into a clean bowl; place plastic wrap directly on top of pudding,cool & then chill for 1 hour.{**Can be stored in the fridge for up to one week.}
-Whip the 1/2 cup cream then fold into the chilled lemon filling.
-Spoon into the chilled crust;remove sides of pan by pushing up from the bottom.{**Make sure you have the bottom of the pan sitting on the palm of your hand or place it on a wide mouth jar to remove the sides}
-If desired garnish each slice with additional whipped cream.
Nutrition Information
-10 servings @5.2 minus 1 gr. fiber= 4.2 carbs each slice
-8 servings @ 6.5 minus 1.3 gr. fiber= 5.2 carbs per slice
-* For those who prefer a sweeter filling use 1 cup splenda:carb count for 10: 5.1 carbs,for 8: 6.4 carbs.
**Lime juice & peel may be substituted for the lemon.


Time submitted: Saturday, August 14. 2004 at 16:52:28
Contributed By: Anonymous
 
 

 
 
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