Lemon Bars

Crust:

1-1/2 cup Almond Flour, Nature’s Eats® or Blue Diamond®

½ tsp. nutmeg

2 tsps. Swerve® granulated sugar

2 eggs

1 tsp. vanilla extract

1 tbsp. melted butter

Lime Curd:

6 lg. eggs

1 cup fresh squeezed lemon juice

1 cup equivalent of aspartame

2 tbsp. grated lemon rind

½ cup butter cubed

To make crust:

 In a mixing bowl, combine ingredients (dough will be wet), grease 9 x 9 square baking dish with butter, dampen fingers with butter, add mixture to baking dish and spread evenly on bottom of pan. Bake at 350 for 15-20 minutes or until golden brown on edges of crust. Set aside and let cool completely.

Filling:

Add all ingredients to 5 qt stock pot, stirring constantly, gradually increase heat from low to medium high to temper eggs, just as the curd begins to thicken remove from heat and add to pie shell, let cool completely, cover, and refrigerate.

Makes 6 servings, each serving is 8 carbs.