For the crust:
1 1/2 c almond flour
2 T honey
2 T butter
1 T vanilla
Preheat oven to 350.
Mix all crust ingredients well until it forms a ball. Press into a greased 9x9 pan and bake 15 minutes.
For the filling:
1/2 c lemon juice, recommended: Italian Volcano organic lemon juice
3 eggs at room temperature
scant 1/4 c honey
1/4 c melted butter
Whisk filling ingredients until well mixed. Pour filling over hot crust, return to oven and bake an additional 15 minutes. Take care not to over bake, crust will burn easily. Wait 30 minutes minimum to slice. Store leftovers covered in refrigerator.
Yield 16 lemon squares.
Enjoy for breakfast topped with berries and honey for a decadent treat!
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