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Light 'n Luscious Lemon Tart

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“A delicious lemon tart, it's made iwth Splenda, good for a Deibetic diet.”

Ingredients Nutrition


  1. FOR THE CRUST: Combine flour and Splenda. Cut in margarine until mixture is crumbly. Press evenly in a 9-inch flat pan with removeable bottom. Bake at 375F for 12-15 minutes or until lightly browned.
  2. FOR THE FILLING: In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil.
  3. Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
  4. Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
  5. Cover surface with plastic wrap. Chill 30 minutes.
  6. Pour into crust. Chill at least 2 hours or until set.
  7. Remove rim from pan. Garnish with whipped topping and lemon slices.

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