1-First Step: Prepare the Crust Mise en Place Melt 6 tablespoons butter microwave in 20-second bursts or stovetop on low. In a bowl, mix with 2 cups superfine blanched almond flour, 1/3 cup granulated sugar substitute, and 1 tablespoon fresh lemon zest. Stir until crumbly like wet sand. This takes 2 minutes. Line an 8×8-inch pan with parchment, overhanging sides for handles.

2-Second Step: Form and Bake the Crust Press mixture evenly into the bottom and 1/2 inch up the sides. Use the back of a measuring cup for flatness. Bake at 350°F for 10 minutes until lightly golden. Cool on a wire rack 10 minutes it firms up. For dietary tweaks, coconut flour works for paleo here (reduce to 1.5 cups).

3-Third Step: Start the Filling Base Melt 1/2 cup butter in a saucepan over low heat. Remove from heat. Whisk in 1/2 cup granulated sugar substitute, 1/2 cup fresh lemon juice (squeeze from 5-6 lemons), and 1/4 cup grated lemon zest until fully dissolved. Smooth and fragrant!

4-Fourth Step: Add Eggs and Thicken Whisk in 6 egg yolks one by one. Return to low heat, whisk constantly for 10-12 minutes until it thickens like pudding. Don’t walk away low and slow prevents scrambling. For vegan, use aquafaba here. Strain through a sieve into a bowl for silky texture (optional, but I love it).

5-Fifth Step: Finalize Filling and Assemble Whisk in 1/2 teaspoon xanthan gum and 2 tablespoons unflavored collagen powder (or 1 teaspoon gelatin) until lump-free. Pour over cooled crust, spread evenly with a spatula. Bake at 350°F for 15 minutes until edges set but center jiggles slightly.

6-Final Step: Cool, Chill, and Serve Cool at room temp 30 minutes, then refrigerate 2 hours for clean cuts. Dust with powdered sugar substitute. Slice into 16 (2×2) squares. Store as below. Pairs great with whipped cream. My kids fight over the edges crisp and creamy perfection!