Directions:
- 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.
- 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.
- Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
- Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
- Cover surface with plastic wrap. Chill 30 minutes.
- Pour into crust. Chill at least 2 hours or until set.
- Remove rim from pan. Garnish with whipped topping and lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.71 Kcal (861 kJ) | ||
| Calories from fat | 118.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.17g | 20% | |
|---|---|---|---|
| Cholesterol | 45.01mg | 15% | |
| Sodium | 350.85mg | 15% | |
| Potassium | 63.76mg | 1% | |
| Total Carbs | 19.14g | 6% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 197.66 Kcal (828 kJ) | ||
| Calories from fat | 113.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 20% | |
|---|---|---|---|
| Cholesterol | 43.25mg | 15% | |
| Sodium | 337.12mg | 15% | |
| Potassium | 61.26mg | 1% | |
| Total Carbs | 18.39g | 6% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 7% | |
| Calcium | 79mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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