TNT Best Lemon Cheese Pie
Mar 4, 2008 20:25:05 GMT -8
Post by barbogold on Mar 4, 2008 20:25:05 GMT -8
Low Carb Lemon “FILLING THAT'S TAKES MORE TIME" TNT
Tater/Somersize Tweak
6 egg yolks
1 packet unflavored gelatin
1-cup water
1 Quick Pack Splenda
1/2 cup heavy cream
1 tbsp butter
1/3 cup lemon juice
2 teaspoons lemon zest (must have)
1/4 tsp salt
In a LG sauce pan blend all ingredients until smooth using wire whisk, then turn on heat. Cook over low heat, stirring constantly until thickened. Remove from heat and allow to cool slightly. Refrigerate for 1 hour or until set. Meanwhile cook your crust and allow to
cool.
Pie crust:
6 oz. cream cheese
3 eggs
1-teaspoon vanilla extract
1/4 cup Splenda
Preheat oven to 400 degrees.
Blend all ingredients until smooth.
Pour into a 10-inch non-stick spring form cake pan lined with parchment paper, bake until light brown,
about 12 minutes. (I line mine with a circle of parchment after I spray it with Pam. then smooth paper out to edges.)
Undo the ring on spring form cake pan and then place the 8-inch pie pan on top of crust and flip it over peel off paper. Smooth the crust up sides, cut excess off. Put back in oven, bake for 5 minutes to dry it out a touch. Cool, fill with lemon filling or favorite cream filling, chocolate cream etc.
Whip:
8oz. heavy cream
1 tsp. Splenda Quick Pack
1 tsp. vanilla extract
When filling is cooled and in the crust. Put whipped cream on top of pie; leave a little edges of the lemon pie to show. Shower the cream with lemon zest.
My tweak part of this is adding more Splenda as we like lemon things to
be sweet/tart. Also I put two different of her recipes together.
I hope that you will try this clever and delicious recipe.
Barbo
__________________
Barbo
Tater/Somersize Tweak
6 egg yolks
1 packet unflavored gelatin
1-cup water
1 Quick Pack Splenda
1/2 cup heavy cream
1 tbsp butter
1/3 cup lemon juice
2 teaspoons lemon zest (must have)
1/4 tsp salt
In a LG sauce pan blend all ingredients until smooth using wire whisk, then turn on heat. Cook over low heat, stirring constantly until thickened. Remove from heat and allow to cool slightly. Refrigerate for 1 hour or until set. Meanwhile cook your crust and allow to
cool.
Pie crust:
6 oz. cream cheese
3 eggs
1-teaspoon vanilla extract
1/4 cup Splenda
Preheat oven to 400 degrees.
Blend all ingredients until smooth.
Pour into a 10-inch non-stick spring form cake pan lined with parchment paper, bake until light brown,
about 12 minutes. (I line mine with a circle of parchment after I spray it with Pam. then smooth paper out to edges.)
Undo the ring on spring form cake pan and then place the 8-inch pie pan on top of crust and flip it over peel off paper. Smooth the crust up sides, cut excess off. Put back in oven, bake for 5 minutes to dry it out a touch. Cool, fill with lemon filling or favorite cream filling, chocolate cream etc.
Whip:
8oz. heavy cream
1 tsp. Splenda Quick Pack
1 tsp. vanilla extract
When filling is cooled and in the crust. Put whipped cream on top of pie; leave a little edges of the lemon pie to show. Shower the cream with lemon zest.
My tweak part of this is adding more Splenda as we like lemon things to
be sweet/tart. Also I put two different of her recipes together.
I hope that you will try this clever and delicious recipe.
Barbo
__________________
Barbo