INGREDIENTS
60 gs
blanched almond flour
78 gs
rice flour
45 gs
oat flour
15 gs
tapioca flour
50 gs
granulated sugar
1/4 tsp
sea salt
85 gs
butter
1 tsp
vanilla extract
140 gs
butter
1 tbsp
lemon zest
340 gs
granulated cane sugar
1/8 tsp
sea salt
4 larges
eggs
2 larges
egg yolks
235 mls
lemon juice
1 serving
powdered sugar