Type what you have

Ingredients

• ✓ almond flour
• mozzarella cheese
• garlic powder
• salt
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mozzarella cheese, almond flour, garlic powder, and salt in a microwave-safe bowl. Heat in the microwave for 30 seconds.
3. 3 Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
4. 4 Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until ready for a rolling pin.
5. 5 Roll into a very thin rectangle with even sides. Gently poke holes in dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
6. 6 Lay squares on the prepared baking sheet, leaving a little space between them
7. 7 Bake in the preheated oven for 5 to 6 minutes. Remove the baking sheet from the oven and turn crackers over. Continue baking until lightly browned and crisp, about 2 more minutes. Watch them closely to prevent burning.

By Linda Nofsinger

Ingredients

• ✓ almond flour
• brown sugar
• baking soda
• salt
• butter
• vanilla extract
• egg
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
2. 2 Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
3. 3 Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
4. 4 Stir in the chocolate chips.
5. 5 Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
6. 6 Gently flatten the cookies to about 3/8-inch thick.
7. 7 Bake the cookies for 9 to 12 minutes, until golden brown.
8. 8 Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

By King Arthur Flour

Ingredients

• ✓ almond flour
• coconut
• coconut milk
• white sugar
• coconut

Instructions

1. 1 Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
2. 2 Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
3. 3 Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

By Annie Douglass Lima

Ingredients

• ✓ almond flour
• almondmilk
• baking powder
• lemon
• salt
• vegan margarine
• canola oil
• sugar
• vanilla
• blueberry
• raspberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
4. 4 Fold in blueberries and raspberries.
5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Ingredients

• ✓ almond flour
• oat flour
• tapioca flour
• granulated sugar
• salt
• butter
• applesauce
• egg
• almond paste
• applesauce
• oat flour
• powdered sugar
• peach
• apricot jam

Instructions

1. 1 Preheat the oven to 400 degrees F.
2. 2 Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
3. 3 Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
4. 4 Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
5. 5 Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
6. 6 Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
7. 7 Reduce the oven heat to 375 degrees F.
8. 8 Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
9. 9 Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
10. 10 Divide the almond custard evenly between the cooled tart crusts.
11. 11 Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

By Mott's

Ingredients

• ✓ almond flour
• ✓ almond flour
• baking powder
• salt
• baking soda
• white sugar
• butter
• greek yogurt
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 10 muffin cups with paper liners.
2. 2 Sift 3 cups almond flour, baking powder, salt, and baking soda together into a bowl; set aside.
3. 3 Beat sugar, melted butter, Greek yogurt, eggs, and vanilla extract together in a bowl with an electric mixer until smooth and creamy; beat in flour mixture until well combined, being careful not to overmix.
4. 4 Toss ¾ cup chocolate chips and 1 tablespoon almond flour together in a bowl until chips are lightly coated; fold into batter. Spoon batter into the prepared cups, filling each to the top. Sprinkle remaining ¼ cup chocolate chips over muffin tops.
5. 5 Bake in the preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until tops are golden and a toothpick inserted into centers comes out clean, 12 to 15 minutes.
6. 6 Cool muffins in the tin on a wire rack for at least 5 minutes before serving.

By fabeveryday

Ingredients

• ✓ almond flour
• cooking spray
• egg
• apple cider vinegar
• banana
• coconut oil
• honey
• vanilla extract
• cinnamon
• baking powder
• nutmeg
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
3. 3 Whisk eggs and vinegar together in a bowl. Stir in bananas, coconut oil, honey, and vanilla until blended.
4. 4 Sift almond flour, cinnamon, baking powder, nutmeg, and salt together in a large bowl.
5. 5 Stir dry ingredients into wet ingredients until well blended.
6. 6 Pour batter into the prepared bread pan.
7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour; cover with foil if it begins to brown too much. Cool in the pan for 10 minutes, then remove loaf and cool completely on a wire rack.

By Janice

Ingredients

• ✓ almond flour
• rolled oat
• banana
• peanut butter
• egg
• flax seed meal
• yogurt
• agave nectar
• vanilla extract
• stevia baking blend
• cinnamon
• maple extract
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
2. 2 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.

By jamjar

Ingredients

• ✓ almond flour
• poppy seed
• powdered sugar
• cornstarch
• granulated sugar
• applesauce
• lemon zest
• lemon juice
• egg
• egg yolk
• applesauce
• butter
• lemon zest
• poppy seed
• coconut
• salt
• granulated sugar
• coconut flour

Instructions

1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
4. 4 Press the crust evenly across the bottom of the prepared baking pan.
5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
7. 7 Whisk in the sugar and cornstarch.
8. 8 Pour the filling over the baked crust and return the pan to the oven.
9. 9 Bake for 25-30 minutes more, until the filling is set.
10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Ingredients

• ✓ almond flour
• baking powder
• cheddar cheese
• egg
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms.
3. 3 Drop 9 portions of batter onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By Scuttles

Ingredients

• ✓ almond flour
• almond butter
• vanilla extract
• vegan chocolate chip
• almond

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

By Fioa

Ingredients

• ✓ almond flour
• egg
• greek yogurt
• salt
• baking soda
• olive oil

Instructions

1. 1 Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.
2. 2 Heat a skillet over medium heat; add just enough olive oil to cover the surface.
3. 3 Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.

By Joy Heflin

Ingredients

• ✓ almond flour
• mozzarella cheese
• cream cheese
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
3. 3 Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
4. 4 Add egg to mixture and reform dough ball.
5. 5 Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
6. 6 Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.

By Maryam Matta

Ingredients

• ✓ almond flour
• ✓ almond flour
• vegan chocolate chip
• sea salt
• baking soda
• grapeseed oil
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ almond flour
• sucralose sweetener
• salt
• butter
• egg white
• vanilla extract

Instructions

1. 1 Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
2. 2 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
3. 3 Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
4. 4 Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

By Paula Mahon

Ingredients

• ✓ almond flour
• baking powder
• garlic salt
• mozzarella cheese
• cream cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix almond flour, baking powder, and garlic salt together in a bowl.
3. 3 Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
4. 4 Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

By Gray Luring Recipes

Ingredients

• ✓ almond flour
• baking powder
• sugar
• salt
• banana
• almond milk
• vegetable oil

Instructions

1. 1 Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Fioa

Ingredients

• ✓ almond flour
• baking soda
• blueberry
• egg
• vanilla extract
• lemon zest
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
2. 2 Combine almond flour and baking soda in a large bowl.
3. 3 Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

By Gluten Free B

Ingredients

• ✓ almond flour
• egg
• baking powder
• salt
• butter
• cream of tartar

Instructions

1. 1 Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
3. 3 Place almond flour in a food processor. Add baking powder, salt, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
4. 4 Sprinkle cream of tartar into egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
6. 6 Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

By John Mitzewich

Ingredients

• ✓ almond flour
• oat
• peanut butter
• milk
• honey
• vanilla extract

Instructions

1. 1 Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
2. 2 Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
3. 3 Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.

By hubbellfoodtolove

Ingredients

• ✓ almond flour
• coconut
• maple syrup
• coconut oil
• vanilla extract
• salt

Instructions

1. 1 Line 2 baking sheets with parchment paper.
2. 2 Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.
3. 3 Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.
4. 4 If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
5. 5 Transfer cookies to 2 ungreased cookie sheets.
6. 6 Bake in the preheated oven until browned, 5 to 10 minutes.

By IK

Ingredients

• ✓ almond flour
• confectioners sugar
• almond extract
• rose water
• egg white

Instructions

1. 1 Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
2. 2 Wrap dough in plastic wrap and refrigerate until firm.

By jodre'smama

Ingredients

• ✓ almond flour
• confectioners' sugar
• all-purpose flour
• egg white
• butter
• hazelnut spread

Instructions

1. 1 In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
2. 2 Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
4. 4 Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
5. 5 Use a toothpick to create a small hole in each cake.
6. 6 Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
7. 7 Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

By Nutella hazelnut spread

Ingredients

• ✓ almond flour
• coconut flour
• herbes de provence
• baking powder
• salt
• black pepper
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F. Get out a large rimmed baking sheet.
2. 2 Whisk together almond flour, coconut flour, Italian herbs, baking powder, salt, and pepper in a large mixing bowl.
3. 3 Whisk eggs and oil together in a separate bowl until frothy. Pour egg mixture into the dry ingredients and mix together to form a dough. Shape dough into a ball.
4. 4 Transfer dough to a piece of parchment paper and top with a second sheet of parchment paper. Roll dough between the two sheets to a thickness of 1/4 inch.
5. 5 Remove and discard the top sheet of parchment paper. Slide the crust and the bottom sheet of parchment paper onto a large rimmed baking sheet.
6. 6 Bake in the preheated oven until the edges have started to crisp and the crust has started to brown all over, 15 to 20 minutes.
7. 7 Remove partially baked crust from the oven and top with desired toppings. See below for further cooking and serving instructions.

By King Arthur Flour

Ingredients

• ✓ almond flour
• butter
• sucralose sweetener
• maple syrup
• egg
• butter
• vanilla
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
3. 3 Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
4. 4 Bake in the preheated oven until filling is set, about 45 minutes.

By EPar91

Ingredients

• ✓ almond flour
• maple syrup
• coconut oil
• old-fashioned oat
• pecan

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 40 minutes.

By Luanda

Ingredients

• ✓ almond flour
• egg white
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
3. 3 Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

By barbara

Ingredients

• ✓ almond flour
• vanilla bean
• butter
• sugar
• all-purpose flour
• hazelnut spread

Instructions

1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
4. 4 Repeat with remaining dough to make 16 cookies.
5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ingredients

• ✓ almond flour
• butter
• za'atar
• olive oil
• egg
• yogurt
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter 8 muffin cups.
2. 2 Mix almond flour, za'atar, olive oil, eggs, yogurt, baking powder, and salt together in a bowl until thoroughly combined.
3. 3 Divide batter evenly into the prepared muffin cups using an ice cream scoop.
4. 4 Bake in the preheated oven until golden brown, about 30 minutes.

By Mama her Girls

Ingredients

• ✓ almond flour
• sucralose sweetener
• butter
• cinnamon
• cream cheese
• sweetened condensed milk
• lemon juice
• lemon zest
• whipped topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
3. 3 Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
4. 4 Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
5. 5 Refrigerate until filling is set, about 4 hours.
6. 6 Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

By FredWilliams