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Ingredients
  • subheading: Cookie Cups:
  • 1 ¾ cup almond flour
  • ½ cup Swerve Granular
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter melted
  • 1 large egg white
  • ½ teaspoon vanilla extract
  • subheading: Lemon Curd Filling:
  • 1 large egg
  • 1 large egg yolk
  • ⅓ cup powdered Swerve Sweetener
  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoon grated lemon zest
  • 2 tablespoon butter cut into four pieces
  • Additional powdered sweetener for garnish
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