Fruit graham crust pie shell
3 eggs at room temperature
1/4 c. fresh lemon juice
1/2 c. fructose, natural
1 tbsp. cornstarch
Dash of nutmeg
2 tsp. grated lemon peel
1 c. Knudsen light sour cream
3 tbsp. butter

Bought at Mothers Kitchen, or user regular pastry pie shell.

Heat oven to 450 degrees. Beat eggs until frothy, then beat in lemon juice. Mix sugar, cornstarch, nutmeg, and lemon peel with the sour cream in a small bowl. Beat into the egg mixture until well combined. Stir in butter.

Pour filling into shell. Bake 10 minutes. Reduce heat to 350 degrees and continue baking 18 minutes. To test ready, place knife in center; when it comes out clean it is ready. Cool. Makes 6-8 servings.