This is so easy to make and so satisfying, you won't even bother with store-bought lemon bars or squares again. These are especially great if you're trying to lower your sugar consumption and if you're unable to digest or intolerant to gluten.
INGREDIENTS:
3 lemons, juiced
zest of 1 lemon
3 eggs
1 3/4 c almond flour
1/2 c unsalted butter (I use Kerry Gold grass-fed butter)
3/4 c powdered monk fruit erythritol blend sugar susbtitute (or whatever you prefer--but I find this to be the best blend for me and has a 1:1 ratio with regular sugar, so cooking and baking is a no-brainer)
pinch of salt
DIRECTIONS:
Preheat oven to 350F. Grease an 8x8 baking dish (I used a glass dish) and then line with parchment paper.
In a microwave-safe bowl, melt your butter and mix it in with 1 cup of almond flour, 1/4 c monk fruit erythritol, and a pinch of salt. This is your crust. Press it firmly and evenly into your baking dish and bake for 20 minutes. After baking, let it cool for about 10-12 minutes and set aside and go make your filling.
Take a mixing bowl and combine your lemon zest, juice of all three lemons, eggs, 3/4 c of the monk fruit erythritol, 3/4 c almond flour, and a pinch of salt. After mixing it well, pour your filling into the crust and bake for 25 minutes. Check that it's baking evenly--maybe twist it around if one side of your oven heats up more than the other side. After baking, set it aside to come down to room temperature and then when cool enough to be refrigerated, let it hang out in the fridge for awhile.
Slice into squares or bars and sprinkle with powdered monk fruit erythritol before serving. Enjoy! Freeze leftover bars to enjoy at another time.