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
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