Ingredients

For the crust – 

• 2 cups (240 g) almond flour
• 1/3 cup (80 ml) ghee
• 1 teaspoon (5 ml) lemon juice
• 2 teaspoons (10 ml) vanilla extract
• Dash of salt

For the top – 

• 1/2 cup (120 ml) lemon juice – don’t skimp on this!
• 6 egg yolks
• 6 Tablespoons (90 ml) ghee
• 1/2 cup erythritol and stevia, to taste
• 1 Tablespoon (7 g) coconut flour
• Dash of salt
• Lemon zest, for topping