Ingredients
Shortbread Crust
- 1 1/2 cups blanched almond flour
- 1/4 cup powdered erythritol (I use this)
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
Lemon Filling
- 4 tablespoons unsalted butter, melted and cooled slightly
- 3 large eggs
- 1/2 cup powdered erythritol
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 4 teaspoons coconut flour
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper.
- In a medium bowl, whisk together the almond flour, powdered erythritol, and salt. Add the melted butter and stir to combine, until all of the flour is moistened. The crust batter will be crumbly and dry, but will stick together when pressed.
- Press the crust into the prepared pan. Bake for 10-13 minutes, until the edges become golden brown. Remove from oven and let crust cool for at least 30 minutes.
- Meanwhile, melt the butter for the filling and let it cool while you measure out the other ingredients. In a medium bowl, add the eggs, powdered erythritol, fresh lemon juice, lemon zest, and coconut flour. Add the melted butter and whisk all of the ingredients together until combined.
- Pour the filling onto the crust. Bake for 20-25 minutes, until cooked through and set. Let cool for 30 minutes, then chill in the refrigerator. Once cold, they are ready to cut and serve. Lift out of the pan and cut into 16 bars.