- 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
- 1 3/4 cup Almond Flour
- 1 cup Sugar, or Swerve sugar alternative
- 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
- 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
- 3 Eggs
- 1 tsp Lemon extract Optional, for an extra kick!
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Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper
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Mix melted coconut oil or Betterine in a bowl.
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Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well
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Pour into the pan and using (damp) hands, press the crust into the pan
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Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes
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In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter
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Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!