1. Preheat oven:

• Set to 350°F (175°C).

• Line an 8×8-inch baking pan with parchment paper for easy removal.

2. Make the crust:

• In a medium bowl, combine almond flour, sweetener, salt, melted butter, and vanilla.

• Stir until mixture resembles damp sand.

• Press evenly into the bottom of the pan.

• Bake for 10–12 minutes, or until lightly golden around the edges.

• Let it cool slightly while preparing the filling.

3. Prepare the lemon filling:

• In a medium bowl, whisk together eggs, sweetener, lemon juice, lemon zest, and coconut flour until smooth.

• Pour over the pre-baked crust.

4. Bake again:

• Return to the oven and bake for 18–22 minutes, or until the center is set but still slightly jiggly.

• Don’t overbake — it will firm up as it cools.

5. Cool completely:

• Let cool to room temperature, then refrigerate for at least 2 hours before slicing.

6. Serve:

• Dust with powdered erythritol before serving, if desired.

• Slice into squares or bars.