Step 1

Preheat oven to 350 degrees.

Step 2

Coat an 8 x 8 baking pan with cooking spray.

Step 3

Melt butter and stir in macadamia nuts and Swerve.

Step 4

Press into the bottom of the pan.

Step 5

Bake for 20 to 25 minutes, until golden brown. Cool.

Step 6

Filling

Step 7

Whisk together eggs, egg yolks, and 1/2 cup Swerve in a bowl.

Step 8

Add lemon juice, lemon zest, xanthan gum, and remaining 1/4 cup of swerve to a sauce pan. Bring to a boil over medium high heat, whisking constantly. Cook for one minute.

Step 9

Reduce heat to medium.

Step 10

Take 1/4 cup of the hot lemon juice and whisk it into the egg mixture.

Step 11

Gradually add the remaining lemon mixture to the eggs and whisk until smooth.

Step 12

Pour back into the sauce pan and cook for 5 minutes, whisking constantly, until the sauce is thickened.

Step 13

Remove from heat and whisk in the butter, a spoonful at a time.

Step 14

Allow to cool slightly. Transfer the mixture to a food processor or blender and process for 2 to 3 minutes, until fluffy and smooth.

Step 15

Spread over the cooled crust.

Step 16

Cover and chill for 4 hours.