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Ingredients
  • subheading: Cookie Cups:
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking powder
  • ¼ teaspoon salt
  • 6 tbsp butter, softened
  • ½ cup Swerve Sweetener
  • 1 large egg
  • 2 tsp grated lemon zest
  • ½ tsp vanilla extract
  • subheading: Lemon Pastry Cream:
  • 1 cup whipping cream
  • 3 egg yolks
  • 6 tbsp confectioner’s Swerve Sweetener
  • pinch salt
  • 2 tbsp butter, cut into two pieces
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • ½ tsp lemon extract
  • ¼ tsp xanthan gum
Steps
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