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Lemon or Lime Pie Filling or "Curd"

By : Atomhockeymomm...Not sure where I got this from

3 large egg yolks
2 large eggs
3/4 cup Splenda -- or Equal Spoonful
2 teaspoons lemon peel -- or lime, grated fine
1/2 cup lemon juice -- or lime,fresh
1/3 cup butter -- cubed

-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 transluscent & 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.
-When filling tart shells or meringues use 2 teaspoons of the pudding.

-Carb count for 10 servings as a pie is :3 carbs per serving.
-Carb counts for 12 servings as a pie or larger tarts:2.5 carbs each{fiber is already taken off}
-For 48 mini tarts:.6 carbs.

-Carb count for entire recipe:31.2 minus 0.9= 30.3 carbs
- - - - - - - - - - - - - - - - - -

NOTES : Filling enough for one pie or 48 mini tarts.
Hint for serving:use a meringue tart shell.

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