Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 1/2 cup butter (melted (dairy free, if needed))
  • 1/2 cup sugar free powdered sugar
  • 1/4 cup butter (softened (dairy free, if needed))
  • 1/2 cup lemon juice
  • 1/2 cup sugar free powdered sugar
  • 5 large eggs (* See notes)
  • 1 large egg yolk (* See notes)
  • 1 1/2 tablespoon coconut flour

Instruction

  • Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a mixing bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
  • Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
  • In a separate mixing bowl, mix your softened butter, lemon juice, and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
  • Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
  • Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
  • Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more. Once ready to serve, sprinkle with extra powdered sugar.