1-First Step: Preheat your oven to 350 degrees F. Line an 8×8 pan with parchment, up the sides for easy lift. Melt 6 tablespoons butter. I do this in the microwave, 20 seconds bursts.

2-Second Step: Stir in 2 cups superfine blanched almond flour, 1/3 cup granulated sugar substitute, and 1 tablespoon fresh lemon zest. Mix till crumbly. Press evenly into the pan, up the sides a bit. I use my fingers, wet them if sticky.

3-Third Step: Bake 10 minutes till lightly golden. Pull out and let cool 5-10 minutes. It firms up. Dont skip cooling, or filling sinks!

4-Fourth Step: For filling, melt 1/2 cup butter over low heat in a saucepan. Whisk in 1/2 cup sugar substitute, 1/2 cup fresh lemon juice, and 1/4 cup lemon zest. Off heat, whisk in 6 egg yolks till smooth. I promise, no lumps if eggs are room temp.

5-Fifth Step: Back on low heat, whisk constantly 10-12 minutes. Do not leave unattended! It thickens, coats a spoon, lightens color. WHAM, thats your curd. Strain if you want smooth, removes zest bits optional.

6-Sixth Step: Whisk in 1/2 teaspoon xanthan gum and 2 tablespoons collagen powder (or 1 tsp gelatin). Strain again post-gelatin to skip clumps. Pour over cooled crust. Smooth top.

7-Seventh Step: Bake at 350 degrees F for 15 minutes. Edges set, center jiggly. Cool on rack 30 minutes, then fridge 2 hours min. Sprinkle powdered sugar substitute if fancy.

8-Final Step: Lift parchment, cut into 16 squares. Store smart, see below. Total time: 40 minutes active, plus chill. I made these for a party, gone in minutes. Adapt: less zest for mild, more sweetener if tart.