Creamy Lemon Squares
Preheat the oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
To make the crust, whisk almond flour and ground nuts with graham cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling, in a large bowl, whisk together egg yolks and condensed milk. Then add lime juice and lemon juice and whisk until smooth. Pour the filling into the cooled crust; carefully spread it to the edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using a parchment paper overhang, lift out of the pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.
Enjoy!
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