Light 'N Luscious Lemon Tart

• CRUST
• 3/4 cup flour
• 2 tablespoons Splenda sugar substitute
• 1/3 cup cold solid margarine
• FILLING
• 1 cup Splenda sugar substitute
• 3 tbps. cornstarch
• 1 1/3 cups cold water
• 1/2 cup lemon juice
• 2 egg yolks
• 1 tablespoon lemon rind
• 1 tablespoon margarine
• yellow food coloring

1. 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.
2. 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.
3. Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
4. Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
5. Cover surface with plastic wrap. Chill 30 minutes.
6. Pour into crust. Chill at least 2 hours or until set.
7. Remove rim from pan. Garnish with whipped topping and lemon slices.

flour, splenda sugar substitute, cold solid margarine, filling, splenda sugar substitute, tbps, cold water, lemon juice, egg yolks, lemon rind, margarine, yellow food coloring

Taken from www.food.com/recipe/light-n-luscious-lemon-tart-419205 (may not work)