We love these lemon squares from Elana’s Pantry, bu we did modify them quite a bit to suit our much less sweet palate and overall palate. Thank you Elana!
This recipe yields about 48 squares
For the crust you will need:
- 3 cups almond meal
- pinch of sea salt
- 4 tbsps coconut oil
- 1 tbsp coconut nectar
- 1 tsp cardamom seeds and one clove pulverized (makes a heaping tsp)
- 1 tbsp vanilla extract
Ingredients of lemon top:
- 1/4 cup coconut nectar
- 1/4 cup coconut oil
- 6 cage free organic eggs
- 1 1/4 cup fresh squeezed lemon juice
Whip all crust ingredients together and push evenly into a large pyrex lasagna pan and bake on 350 for about 15 minutes, blend all topping ingredients together either in a hand held mixer or blender and pour on top of hot crust and continue to bake for another 15 to 20 minutes, watch to ensure that it doesn’t get burnt. Remove from oven, allow to cool for 30 minutes, place in refrigerator for 2 hours and cut into squares.