INGREDIENTS: FILLING – LEMON BUTTER
- 60 grams margarine of choice
- 2 lemons
- 3 eggs well beaten
- 1/3 cup Xylitol
Melt margarine in a bowl placed over simmering water.
Add grated rind and juice of lemons, eggs and Xylitol.
Stir with wooden spoon until mixture thickens. Cool.
- 1 cup rice crumbs
- 1/3 cup margarine of choice
- 3 tablespoons rice syrup
- 2 tablespoons Xylitol
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Combine rice crumbs, Xylitol cinnamon, and nutmeg in a bowl.
Melt margarine and add rice syrup and vanilla.
Press into a very lightly greased pie plate.
Bake in a moderate oven for 10 minutes.
Cool and fill with the lemon mixture, refrigerate until required. Serve with whipped cream, see recipe in this section.
NB the lemon butter may be stored in sterilised jars in the fridge.