Ingredients
1 ½ cups (168 grams) blanched almond flour
¼ cup (50 grams) granulated sugar
6 tablespoons (84 grams) butter, chilled, cubed
3 tablespoons (24 grams) cornstarch
¼ teaspoon (1 gram) salt
¾ cup (150 grams) granulated sugar
2 large (340 grams) lemons
2 large eggs
2 tablespoons (16 grams) cornstarch
1 teaspoon (4 grams) vanilla extract
¼ teaspoon (1 gram) salt
Step by step
Preheat oven to 350F. Combine blanched almond flour, sugar, butter, cornstarch and salt in KitchenAid® Cordless Go Food Chopper. Pulse until clumpy.
Dump mixture into greased 8x8 pan and press crust into bottom and about half an inch up the sides. Bake for 8-10 minutes or until lightly golden.
While baking, make lemon curd filling. Zest two lemons, then halve and use KitchenAid® Cordless Go Citrus Juicer to juice. Add juice and zest to sugar, eggs, cornstarch, vanilla, and salt in mixing bowl. Use KitchenAid® Cordless Go Hand Mixer to thoroughly mix.
Pour over crust and bake for 20-25 minutes or until set. Cool completely before cutting into 16 squares.
Pro Tip: Use one grapefruit for zest and juice instead of the lemon for a fun twist.