Nancy's Low Carb Lemon Squares

For the crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Pre-heat oven to 350 F. Blend crust ingredients and pat into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator.

Note: Donated by "Virtual_Mom."

Servings: 24

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