- 1/2 cup coconut oil
- 2 Tbsp Swerve
- 1 cup coconut flour
- 1 pinch salt
- 3 tsp lemon zest
- 3/4 cup lemon juice
- 2/3 cup swerve
- 1 1/2 tsp coconut flour
Preheat oven to 350. Grease an 8×8 pan.
In a bowl, mix together coconut oil, swerve, flour and salt.
Dump into pan and push it evenly across the bottom of the pan.
Bake for about 10 minutes or until lightly browned.
Reduce oven to 325 degrees.
Lightly whisk together lemon zest and eggs. Do not over beat.
Add coconut flour to the swerve and whisk together.
In a separate bowl, warm up the lemon juice in the microwave (not too hot), and add the swerve/flour mix slowly until dissolved.
Pour the lemon juice mixture into the bowl with the egg and whisk together.
Pour this mixture over the crust and bake for 17-20 minutes.
Let cook completely then cover and refrigerate for 4 hours before serving.