Key Lime Pie

Pie Crust:

1 cup Almond Flour, Blue Diamond®

½ tsp nutmeg

1 lg. egg

2 tbsps. butter, room temperature

Lime Curd:

6 lg. eggs

1 cup fresh squeezed lime juice

1 cup equivalent of aspartame

2 tbsp. grated lime rind

½ cup butter cubed

To make crust:

In a mixing bowl, combine all ingredients until soft dough forms. Between to pieces of wax paper roll dough to fit 9” pie plate. Remove top piece of wax paper, turn pie plate upside down on to crust, flip pie plate with rolled pie shell into dish, with fingers flute upper edge of crust. Bake at 350’ 20-25 minutes. Set aside and let cool completely.

Filling:

Add all ingredients to 5 qt stock pot, stirring constantly, gradually increase heat from low to medium high to temper eggs, just as the curd begins to thicken remove from heat and add to pie shell, let cool completely, cover, and refrigerate.

Makes 6 servings, each serving is 8 carbs.