Lemon Filling
1/2 c lemon juice
3 egg yolks
1/3 c Truvia blend
3 T cornstarch
2 c cold water
2 T butter
Crust
2 c almond flour
4 medjool dates
1/4 c cocoa
2 stevia packets
3 T coconut oil
1 t vanilla
dash of salt
Process all the ingredients of the crust until a fine crumble. Press into pie pan. Refrigerate until ready to use. For the filling whisk together Truvia, cornstarch and salt in a medium saucepan. Add the water and stir to dissolve. Heat over medium heat, stir constantly until mixture becomes glossy and thick and starts to boil. Reduce heat, and cook for one minute, stirring rapidly. Remove from heat, and add 1 tablespoon of the hot mixture to the beaten egg yolks. Repeat six times. Then add the egg mixture to the pot all at once and stirring rapidly. Cook for 30 seconds, until blended and thickened. Whisk in the lemon juice and butter. Pour into pie shell. Refrigerate until cool.
I made these in individual cupcake tins. To serve, remove from cupcake cup with a flexible spatula. Top with sugar free cool whip and a pretty mint leaf.
