Lemon Meringue Pie

No Need to Give up dessert!

3 large eggs
3 tablespoons + 1 teaspoon arrowroot powder (cornstarch substitute)
1 cup of water
2 teaspoons lemon flavoring
3 tablespoons 100% pure vegetable glycerine
Pecan crust (recipe below)
Meringue topping (recipe below)

Separate eggs.
Place yolks, arrowroot powder, water and lemon flavoring into the top of a double boiler.
Whisk, mixing over medium heat until thick.
Remove and cool.
Add glycerine and stir.
Pour into pecan crust and cover with meringue topping.
Bake for 10 minutes or until browned.
Chill 2 hours before serving.

7 carbohydrates per serving, makes 6 servings