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Ingredients
  • subheading: For the Pie Crust:
  • 1.5 cups almond flour
  • ¼ cup butter, melted
  • 2 to 4 tbsp Swerve  (OPTIONAL - you can eliminate it completely or reduce it to your taste preference)
  • ¼ tsp salt
  • subheading: For the Lemon Filling:
  • 3 large eggs plus 3 egg yolks
  • 1 ¼ cup Allulose (I have made this with Swerve but prefer the allulose as it does not crystallize)
  • ⅓ cup lemon juice (approximately 2 large lemons)
  • ¼ cup extra virgin olive oil
  • ⅛ tsp salt
  • zest from 2 lemons (OPTIONAL)
  • subheading: For the Meringue:
  • 5 egg whites
  • ½ cup Allulose (I have made it with Swerve Confectioner but it can crystallize)
  • ¼ tsp cream of tartar
  • 1 tsp vanilla
  • pinch of salt
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