I have been promising to blog this recipe for months. Sorry it took so long. I know you will find it worth the wait. We love it for Sunday dinner dessert.Enjoy.
Ingredients:
Crust:
1 1/2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
stevia equivalent to 1/2 tablespoon sugar
1 tablespoon pure vanilla extract
Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the lemon topping mixture:
Lemon Topping Mixture:
1/4 cup extra virgin olive oil
stevia equivalent to 1/2 cup sugar
3 large eggs
the zest of a lemon
1/2 cup freshly squeezed lemon juice
Combine all the lemon topping mixture ingredients in a blender.
When crust has baked for 15 minutes, pour the lemon topping mixture over the crust and return the crust and lemon topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.
Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through - about another 30 to 45 minutes. Cut into squares. (Nice to have dessert finished and waiting while you eat your dinner, right?)
I'm having a hard time with the crust. I even used 4 Tablespoons extra virgin olive oil and packed it down hard but it still all fell apart in the end.
ReplyDeleteElsha.
Elsha, I am not sure what your trouble is. I have a suspicion, though. Please see the blog "Almond Flour Revisited." The almond flour I use is much finer than the "almond meal" you can get at the Bulk Barn or from "Bob's Red Mill," usually at the grocery store.
ReplyDeleteOnce I switched to the finer almond flour, the baking possibilities really opened up for me.
Let me know if this helps you.
Enjoy.