INGREDIENTS
Crust
1/2 cup
melted butter (8 tablespoons)
1 1/4 cups
almond flour
2 tbsp
swerve (confectioners is preferable but granular works too)
Filling
3
large eggs
2
large lemons, juiced (approximately 1/3 cup lemon juice)
zest of 2 large lemon (approximately 2 tablespoons loosely packed zest)
3/4 cup
swerve (confectioners is preferable but granular works too)
1/3 cup
coconut flour