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Ingredients
  • subheading: SHORTBREAD CRUST:
  • 3 Tbsps (42g) Salted Butter, Melted
  • ½ Tsp ( 2g) Pure Vanilla Extract
  • 1 Egg Yolk
  • Just less than 1 Cup (100g) Blanched Almond Flour
  • 3 Heaping Tbsps ( 30g) Confectioners Erythritol
  • subheading: FILLING:
  • 3 Eggs
  • Juice of 3 Lemons ( 80g)
  • Zest of ¼ of a Lemon
  • ⅔ Cup ( 100g) Confectioners Erythritol
  • Just less than 1 Cup (105g) Blanched Almond Flour
Steps
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