I'm not sure how to figure carbs for this.... I don't count carbs some friends do. So I need some help. I figure 1/2 c is a servings so if I could get some help with total carbs then they can figure out per how much they want to eat.
Thanks for all the help.

LC Lemon pudding

1c splenda
1c water
6 egg yolks (lightly mix in bowl)
1 T butter
1t lemon extract(only if you want lots of lemon)
1/2c lemon juice (I cheat and use the real lemon stuff in the jar, you could squeeze lemons)

4oz lite cream cheese (1/2 of the large bar, room temp)
2 c whipped cream (if using real cream you whip add lemon extract and a little splenda to taste, I’ve real whip cream and cool whip both)

In a sauce pan mix splenda and water over med heat just until blended. Water will not be HOT yet so add egg yolks to pan and mix with a wisk. Keep stirring, until it starts to boil, cook 1 minute at a boil. Take off heat add butter and lemon juice, . Wisk well. Might not be thick like pudding at this point but that’s ok. Let cool at room temp do not cover.

Must be cool then add the lemon extract, cream cheese, and whip cream. Mix with a mixer this will thicken up the pudding. Once all mixed put in frig to chill ok to cover now. I make it the day before so its nice and cold when served.

Now you can make a nut crust and it can be a pie, or just leave in a bowl for pudding. I always have extra of the whip cream for topping. Or you can use the egg whites and make a meringue for the pie. I've even layerd it in a glass bowl with the whip cream looks pretty if taking somewhere.

If you use real lemons you can grate the zest and add inside the pudding mix and garnish on top too.
I made this up from my granny’s lemon meringue pie recipe.