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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees.
Step 2
Combine all the shortbread crust ingredients in a small bowl. Using a spoon, mix all the ingredients together. Cover an 8×8 or 9×9 glass pan with parchment paper.
Step 3
Place the crust into the pan and press down. DO NOT POKE HOLES INTO THE CRUST. Bake for 10-15 minutes or until slightly golden.
Step 4
Zest and juice the lemons and set aside.
Step 5
In a mixing bowl add the almond flour, monk fruit, and powdered swerve. Use a spoon or whisk to mix together, make sure it’s smooth. You don’t want any lumps at all.
Step 6
Add in the vanilla and eggs, then whisk until smooth. Then add the lemon zest and lemon juice. Mix well.
Step 7
Pour the lemon filling into the baked crust and immediately transfer to the oven. Bake for 25 minutes or until the filling is set.
Step 8
Carefully pull out of the oven and let cool. Once cooled then transfer to the fridge for at least 2-3 hours or until it’s completely chilled.
Step 9
Pull the parchment paper out and place the bars on a large cutting board. Using a large chef’s knife cut into 16 squares. Using a sifter, sprinkle the top of the bars with powdered swerve.
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