Ingredients

• 4 eggs

• 1.5 c almond flour

• 1/2 c truvia/or regular sugar

• 2 tbsp lemon zest (I used only 1 lemon to get there.

• 1 tbsp fresh lemon juice

• 1 tsp baking powder

• 1 tsp vanilla

Method

Preheat oven on 350. Separate the egg whites and yolk. Place the egg whites in your mixer bowl. ⠀

In another bowl add the yolk-whisk by hand until the yolk is all scrambled up. Add in the sugar, give it a good whisk. Once the sugar is dissolved, fold in half the almond flour. Stir well, then add the remaining almond flour. ⠀

Whisk the egg whites for 3 minutes on high, if you are doing it by hand then at least 5 minutes! You want them very FLUFFY!

Once the egg whites are ready, add to the mixing bowl with almond flour, sugar, yolk, and the remaining ingredients, baking powder, lemon juice & vanilla. Stir the batter until there are very few lumps! Place a cut out of parchment paper at the bottom of the pan—spray the pan with non stick, add the batter and cook for 25-30 minutes. Every oven is different! Mine cooked perfectly for 25 minutes. Place on wire rack, let cool for 15 minutes, then enjoy! 🍋 🍰 ⠀ ⠀