• NOTES: Although this recipe is not difficult to make, it does take some time. I prefer making the lemon curd the night before and chilling overnight. I often make the crust the night before, too. This makes assembly very fast the next day. The recipe keeps well in the refrigerator and can be made a few days in advance of serving. It also freezes well.

Preparation

• Prepare the lemon curd and let it cool completely before assembling the dessert, about 4 hours. This can be made several days in advance. The shortbread crust is also great to make ahead.

Pecan Shortbread Crust

• Preheat oven to 350 F. Chop the pecans very finely and combine with the rest of the dry ingredients in a small bowl. Whisk together to combine. Melt the butter pour over the ingredients. Mix with a fork to form a moist crumbly mixture.
• Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. Using your hands, then a flat bottomed glass or measuring cup, firmly press into the bottom of the pan. Remove the waxed paper and bake until lightly golden, about 15 minutes depending on your oven. Cool completely.

Whipped Cream (divided use)

• Whip the cream with the vanilla and sweeteners until stiff. (To stabilize the whipped cream, sprinkle the xanthan gum over the cream when it is light and fluffy. Continue to beat until stiff.)

Cream Cheese Layer

• Whip the cream cheese with ¼ heavy cream and sweetener until nice and light. Adding ½ cup of whipped cream at a time, fold 1 ½ cups of whipped cream into the cream cheese. Spread evenly over the shortbread crust.

Lemon Curd Layer

• Whisk the lemon curd until loosened and gently spread over the cream cheese layer. Carefully, spread the remaining whipped cream over the lemon curd. Although you can serve immediately, it's best to refrigerate several hours to overnight.
• Serves 16 at 4.5 Net Carbs per serving.