Serves: 15
Total Calories: 200
1. Preheat oven to 300°. Butter a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large mixer bowl at high speed, beat egg whites until frothy. Add salt, cream of tartar and vinegar beat until soft peaks form. Gradually beat in 2 cups of the splenda and continue beating until stiff and glossy. Beat in vanilla. Spread evenly in pan. Bake for 1 hour. Cool completely on a wire rack.
2. Meanwhile, in a heavy 3-quart saucepan over low heat, mix egg yolks, remaining 1 cup splenda, lemon rind and juice. Stirring constantly over low heat, cook for 10 minutes or until thickened. Cool completely.
3. In a small mixer bowl at medium speed, beat cream until soft peaks form. Spread half of the whipped cream over meringue. Carefully spread lemon mixture over cream, top with remaining cream and sprinkle with walnuts. Chill, uncovered, for 24 hours before serving.
This Lemon Icebox Dessert recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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