2 cups of almond flour
1 ounce butter, melted
¼ cup WILD agave syrup
zest of 1 lemon (halved, save other half for filling)
1 tbsp gelatin powder
2 tsp of butter
½ cup lemon juice
6 egg yolks
½ teaspoon xanthan gum
½ cup WILD agave syrup
zest of 1 lemon (halved, use other half for crust)
½ cup water + 1-2 tbs
Mix almond flour, melted butter, WILD agave, and lemon zest in a large bowl. The dough should be crumbly.
Line muffin pan with baking cups and mold dough along the bottom and sides of the cups to create mini crusts. Refrigerate for 2 hours.
Mix the gelatin with 1-2 tbsp water in a medium sized bowl.
Preheat oven to 320º F.
Heat a saucepan over medium heat. Melt butter in pan, then reduce heat. Whisking continually, add ½ cup water, lemon juice, lemon zest, and egg yolks. Whisk for another 30 seconds.
Strain the liquid, then mix with gelatin and xanthan gum.
Pour the liquid mixture into the mini crusts and bake for 15 minutes.