INGREDIENTS
Crust:
2
cups almond flour
2
tbsp tapioca flour
1/4 cup
grass-fed butter OR coconut oil*, melted
1/4 cup
pure maple syrup or raw honey
1 tsp
vanilla
1/4 tsp
sea salt
Lemon Curd:
3
large eggs
4
large egg yolks
1/2 cup
beet sugar OR maple sugar
Zest from 4 lemons
3/4 cup
fresh-squeezed lemon juice (from about 6 lemons)
1/4 tsp
sea salt
8 tbsp
unsalted butter, softened and cut into cubes
Powdered sugar, for dusting