Lemon and Raspberry Squares (Almond Flour)

A tart and fresh creamy lemon bar with fresh raspberries and a gluten-free almond cookie crust and crumble.

Crust and Topping:
3 cups almond flour (290 g)
½ cup Monk Fruit Sweetener with Erythritol (Powdered) (100 g)
¼ cup cornstarch (28 g)
½ tsp. sea salt
½ cup (1 stick) unsalted butter, cold and diced (113 g)
1 splash pure almond extract

Filling:
1 cup Monk Fruit Sweetener with Erythritol (Granular) (200 g)
1 tsp. lemon zest, freshly grated
2½ Tbsp. cornstarch (18 g)
¼ tsp. sea salt
3 large eggs
½ cup lemon juice, freshly squeezed
½ tsp. pure vanilla extract
½ cup fresh raspberries

Topping:
Monk Fruit Sweetener with Erythritol (Powdered)

Place a rack in the upper third of the oven and preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9x9" square baking pan. Line with parchment paper so the flaps hang over two sides (making the bars easier to remove) and lightly grease the parchment.

Make the Crust:
In a medium bowl whisk together almond flour, sugar, cornstarch, and salt. Add the cold butter pieces and a tiny splash of almond extract if you’re using it. Use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.

Reserve about 1 cup of the crust mixture in a small bowl to the side and press the majority of the crust mixture into the bottom of the prepared pan. Use your fingers to press into as even a layer as possible. Bake for 10 minutes until just barely golden brown around the edges.

Make the Filling:
While the crust bakes, whisk together the filling. In a medium bowl combine sugar and lemon zest. Use your fingers to work the zest into the sugar until fragrant. Whisk in the cornstarch and salt. Whisk in the eggs until thick and thoroughly combined. Whisk in the lemon and vanilla.

Pour the filling over the baked crust (it’s ok if it’s still warm) and top with raspberries and reserved crumble topping.

Bake for 18-22 minutes until baked through, they no longer jiggle and the mixture is just golden. Cool to room temperature or close to it. Allow to chill before slicing (I do this for about an hour in the fridge). Dust with confectioners’ sugar before slicing and serving.

Store bars wrapped at room temperature for up to 4 days.