David's Lemon Tart

     Well, my Thanksgiving in LA with my son and future in-laws  and was pleasantly  successful.  I actually created two types of pies and packed them into a Tupperware pie carrier I borrowed from my Mom that we had when I was just a little kid.  The Transit Authority at the airport had a good time deciding whether or not my pies were dangerous, but in the end they made it to our Thanksgiving feast.  My first pie was featured in the last newsletter.  The second pie was a sugar free Lemon Tart.
 
Crust:
     2 cups Macadamia nuts  - ground
     1/4 cup Coconut Oil
     1/3 cup erythritol
Grind up the macadamias in a good blender (like my vita-mix)   Mix in the erythritol.  If your kitchen is cool your coconut oil will be solid so you will have to melt it.  Mix the liquid coconut oil into the mixture evenly.  Take the final product and press it into the bottom and sides of a pie pan in the same way you would do a graham cracker crust.  Bake in a 350 degree oven for 15 minutes.
 
Pie Filling:
     Zest from 1 lemon
     1/2 cup lemon juice
     2 eggs
     2/3  cup erythritol or xylitol
     0-3 tsp. stevia  (to taste - depending on how tart you like your filling)
     2 Tbsp. Butter

      
     Blend all the ingredients except the butter and pour into a heavy pot.  Cook over medium heat stirring with a whisk until it begins to thicken.  Add butter and whisk in.  Pour the lemon mixture into the pie shell and bake at 350 degrees for 25-30 minutes.  The filling should be solid.  Cool and top with some nice whipped heavy cream - delicious.
Enjoy