wyo_rose

Crust:
2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese

Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Press into pie pan.

Filling:
6 egg yokes
1 packet unflavored gelatin
1-cup water
1-cup Sugar subs
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 indredients until smooth using wire whisk, then turn on the heat. Cook over low heat, stirring constantly until slightly thickened. Remove from heat and allow to cool slightly. Refrigerate for 1 hour or until set. Meanwhile cook your crust and allow to cool.

Whip up the 6 egg whites until soft peaks. Sprinkle with 1 Tsp cream of tartar and 1/4 c Sugar Subs, continue whipping stiff peaks form.

Pour filling into cooled crust, top with meringue and bake until light brown (400*). Put in refrigerator over night. DO NOT try and cut this open until very very very cold, because you'll have lemon soup. AND NO lemon jello doesn't work with this.... tried that trick all ready

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