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Ingredients
  • subheading: Shortbread Crust:
  • 1½ cups Gluten-Free Bake Mix 2 (375 mL)
  • OR 1¾ cups Keto Bake Mix (425 mL)
  • 6 tbsp butter, melted (90 mL)
  • 1 tsp vanilla extract (5 mL)
  • subheading: Lemon Cream Cheese Filling:
  • 12 oz regular cream cheese (375 g)
  • Liquid sweetener to equal 1 cup sugar (250 mL)
  • ⅔ cup powdered sweetener, your choice (150 mL)
  • 1 /2 cup fresh-squeezed lemon juice (125 mL)
  • 5 eggs
  • 1 tsp vanilla extract
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