This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Prepare Shell:
Beat egg whites in a medium bowl on medium speed until frothy. Add cream of tartar and salt and beat on high speed until soft peaks form when beaters are lifted. Beat in the sweetener, 1 tablespoon at a time, until blended. With mixer on low speed, sprinkle on remaining sweetener and Beat until blended. Spread meringue over bottom and sides of prepared dish. Make sure the edges are thicker than the center. Build up the edge with dollops of the meringue. Bake until lightly browned, about 30 minutes. Cool in dish on wire rack.

Prepare Filling:
Soften the gelatin in the water for 5 minutes. Beat egg yolks until thick and lemon-colored. Add gelatin water, lime juice, zest, sweetener, and salt, then Beat mixture until thoroughly blended. Cook this mixture in a double-boiler until very thick, stirring constantly. Remove from heat and allow to cool.

Now add the cold water to the egg whites and Beat until stiff but not dry. Combine baking powder and remaining 1/4 cup sweetener and add to beaten egg white mixture. Beat until stiff. Fold lime mixture into half the egg white meringue; fill pre-baked tart shell. Cover with remaining meringue, using the back of a soup spoon to make dips and swirls. Bake 10 minutes in a moderately slow oven (325° F) or until meringue is delicately brown. Chill and serve cold.

Total carbs using Maltitol: 20
Per Serving: 2 carbs