1-First Step: Preheat oven to 350 degrees. Melt 6 tablespoons butter in microwave or stovetop. Keeps things quick for busy cooks.

2-Second Step: Stir in 2 cups superfine blanched almond flour, 1/3 cup granulated sugar substitute, and 1 tablespoon freshly grated lemon zest until it forms a dough. Press evenly into the bottom and 1/2 inch up sides of your lined pan. This almond crust bakes crisp yet tender.

3-Third Step: Bake for 10 minutes until lightly golden. Let cool 5 minutes while you prep filling. No rushing, or it might crumble.

4-Fourth Step: Melt 1/2 cup butter on low heat in a saucepan. Whisk in 1/2 cup granulated sugar substitute, 1/2 cup fresh lemon juice (juice 5-6 lemons fresh), and 1/4 cup grated lemon zest until fully dissolved. Smells amazing already!

5-Fifth Step: Whisk in 6 egg yolks off heat first, then return to low burner. Whisk constantly (don’t walk away!) for 10-12 minutes until it thickens and coats the spoon. Low and slow prevents scrambling, key for smooth curd.

6-Sixth Step: Strain through a fine mesh (optional for extra silkiness). Whisk in 1/2 teaspoon xanthan gum and 2 tablespoons unflavored collagen powder (or 1 teaspoon gelatin) until lump-free. Adjust sweetener if you like it tarter.

7-Seventh Step: Pour filling over cooled crust. Bake at 350 degrees for 15 minutes until set but jiggly in center. Cool completely at room temp, then chill 1-2 hours for clean cuts.

8-Final Step: Sprinkle with powdered sugar substitute. Slice into 16 2×2 squares. Serve chilled, maybe with whipped cream for non-keto guests. Pairs killer with grilled meats from our BBQ recipes collection.