Lemon and Maple Squares (Almond Flour)

Easy Healthy Lemon Bars with delicious shortbread almond flour crust and a zesty light lemon filling. These lemon squares are also naturally sweetened for a perfect spring treat.

Crust:
1¾ cups almond flour
1 Tbsp. cornstarch
¼ cup butter, melted
⅓ cup pure maple syrup
½ tsp. pure vanilla extract

Lemon Filling:
4 large eggs
1 lemon, freshly zested
½ cup lemon juice, freshly squeezed (~3 large lemons)
½ cup pure maple syrup
3 Tbsp. cornstarch
cooking spray

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a square 8x8" baking dish with parchment paper and spray with cooking spray. Set aside.

In a medium bowl, add almond flour, 1 Tbsp. cornstarch, melted butter, maple syrup and vanilla extract. Stir with spatula until well mixed, transfer to prepared baking dish and flatten with hands and spatula into an even layer. Bake for 15 minutes.

In the meanwhile, in a large bowl, add eggs, lemon zest, lemon juice, maple syrup and cornstarch. Whisk very well until no white strands.

Remove crust from the oven and very carefully pour filling on a side on top (abrupt pouring will lift the crust). Place back in the oven and bake for 15-20 minutes or until firm but still a bit jiggly in the middle.

Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to firm up for another hour.

Cut into 9 squares, dust with confectioners' sugar, if desired and serve chilled.