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Sugar Free Lemon Pie
Ingredients:
1 1/2 c. Splenda
1/3 c. plus 1/2 tsp. cornstarch
1 1/2 c. water
3 egg yolks, beaten
3 tbs. butter
1/4 c. fresh lemon juice
1 1/3 tbs. grated lemon rind
1 baked pie shell
Directions
1. Mix Splenda and cornstarch together and stir in water.
2. Cook in saucepan until thickened.
3. Stir half of mixture with egg yolks and then blend with the rest of the mixture in the saucepan.
4. Blend together for about 1 minute and then remove from the heat.
5. Stir in the butter, juice, and lemon rind.
6. Cool slightly and pour into baked pie shell.
7. Cool before serving. For decoration sprinkle with lemon rinds.
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