By Lauren of @brightmomentco

· ¾ cup lemon juice (about 4 large lemons)

· Zest of 4 lemons

· 4 large eggs (whisked)

· 2 egg yolks

· 1/2 cup unsalted butter

· 1/3 cup Purecane™ zero-calorie Baking Sweetener

· 1 tablespoon flour

· 1 teaspoon vanilla

· 1/8 teaspoon salt

· 1 1/2 cups almond flour (can use flour of choice)

· 2 tablespoons Purecane™ zero-calorie Baking Sweetener

· 1/8 teaspoon salt

· 5tablespoon unsalted butter (cold)

· 1 large egg white

1. Preheat the oven to 305°F. Lightly oil a 9" tart pan. Set aside.

2. In a food processor, add all the ingredients together. Pulse 3 to 4 times, until well-combined. 

3. Press into the prepared tart pan. Bake for 10 to 12 minutes

4. Fill a saucepan with 3" of water. Bring to a simmer over medium high heat. 

5. In a larger heatproof bowl, combine the Purecane™ zero-calorie Baking Sweetener, flour, lemon zest, lemon juice, whisked eggs, and egg yolks. Whisk to combine. 

6. Add the bowl over the saucepan and continue whisking until thickened (about 3-4 minutes). Optional: Press with a spatula through a large strainer if you have any clumps.

7. Stir in the butter, salt, and vanilla to the lemon curd. Add the lemon curd to the baked tart crust and smooth it out with the spatula.

8. Lower the oven temperature to 325°F. 

9. Bake for 10-12 minutes, or until curd is just set. 

10. Chill for 2 to 3 hours in the fridge.

11. Garnish with whipped cream or a dusting of Purecane™ Confectioners Sweetener and fresh berries.

12. Serve and enjoy!