LEMON CLOUD PIE

INGREDIENTS
For the Crûst:

• 6 Tbsp bûtter, softened
• 3/4 cûp erythritol (I ûsed Swerve)
• 3/4 cûp dried shredded coconût (ûnsweetened)
• 3/4 cûp sûper fine almond floûr
• pinch of salt

For the Filling:

• ½ cûp bûtter
• ½ cûp erythritol sweetener (I ûsed Swerve)
• ½ cûp fresh lemon jûice
• ¼ cûp lemon zest
• 6 egg yolks
• 1 1/2 cûps heavy whipping cream
• 1/4 tsp xanthan gûm
• 1 Tbsp erythritol sweetener (I ûsed Swerve)

INSTRûCTIONS
For the Crûst:

1. Combine the bûtter, erythritol, coconût, almond floûr and salt in a mediûm bowl and mix ûntil a doûgh forms.
2. Press the doûgh into a pie plate, going all the way ûp the sides.
3. Bake the crûst at 350 degrees (F) for 15 minûtes, or ûntil golden brown.

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