Lemon Bars

Preheat the oven to 350ºF and line a 9-inch square baking pan with parchment paper, set aside.

Combine the almond flour, coconut flour, monk fruit, and salt in a food processor. Pulse to combine. Add the butter and vanilla and pulse to incorporate, until the butter is finely ground and the mixture looks almost homogenous. Press some of the mixture together in your hand, if it sticks together it is ready, if it crumbles add another tablespoon of butter and pulse again. Sprinkle over prepared baking sheet and press to form an even layer. Bake at 350ºF for 15-20 minutes, or until just golden.

While the crust bakes, prepare the filling. Combine the eggs, yolks, monk fruit, and allulose in a large nonstick pan. Whisk to combine until smooth. Whisk in lemon juice, zest, and salt. Add the butter and cook over medium heat, whisking constantly to keep the mixture from curdling. Cook until slightly thickened, about 4-6 minutes. Remove from heat and stir in cream.

Strain the thickened curd over the prepared warm crust (the crust must be hot when the filling is added to ensure it cooks through). Bake again at 350ºF until just set, about 10-12 minutes.

Cool completely before removing bars. Cut and then dust with powdered monk fruit just before serving.