– gluten-free flour mix – tapioca flour – sugar such as erythritol, monk fruit sweetener or Xylitol – flax meal – pink Himalayan salt – vegan butter or coconut milk – eggs – lemon peel – fresh lemon juice – milk or cream such as coconut cream, goat milk, whole cow milk, oat milk or cashew milk – powdered sugar for topping
– Mix crust ingredients and nake the crust for 18 minutes or until the edges are slightly browned. – While the crust is baking make the filling.
– In a small bowl combine the eggs, 1 ⅓ cups of sugar, 3 tablespoons of gluten-free flour, lemon peel, lemon juice and milk. Whisk together until combined. Pour the mixture over the cooked crust and bake for 15-20 minutes more or until the center is slightly firm and set.