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Ingredients
  • subheading: For the Crust:
  • 6 Tbsp butter, softened
  • ¾ cup erythritol (I used Swerve)
  • ¾ cup dried shredded coconut (unsweetened)
  • ¾ cup super fine almond flour
  • pinch of salt
  • subheading: For the Filling:
  • ½ cup butter
  • ½ cup erythritol sweetener (I used Swerve)
  • ½ cup fresh lemon juice
  • ¼ cup lemon zest
  • 6 egg yolks
  • 1 ½ cups heavy whipping cream
  • ¼ tsp xanthan gum
  • 1 Tbsp erythritol sweetener (I used Swerve)
Steps
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