Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, sift together flour, splenda, baking powder and salt. make a well in centre of flour mixture. add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice. beat with mixer at medium speed until smooth. beat egg whites with cream of tartar until very stiff peaks form. add batter and fold in gently. pour into ungreased 10-inch (25 cm) tube pan or non-stick bundt pan. bake at 325f (160c) for about 50 minutes. invert pan and cool for 45 minutes. gently loosen cake from pan. lemon glaze: mix 1/2 cup (125 ml) icing sugar and about 1 tbsp (15 ml) lemon juice, until smooth drizzle over cooled cake.

Target recipe: soak gelatin in water. in double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice. cook, stirring until mixture coats the bottom of a spoon. add grated lemon peel, gelatin and food coloring. stir well. cool in refrigerator about 1/2 hour until slightly thickened. beat egg whites with 1/2 cup sugar; fold into lemon mixture. fold in whipped topping. spoon into baked pie crust. refrigerate 2 to 3 hours before serving. garnish with chocolate shavings and lemon slices.