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Preheat the oven to 350 degrees.
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Line an 8" x 8" baking sheet with parchment paper.
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Prepare the crust by mixing the melted butter, 3/4 cup of almond flour, 1/2 tsp of vanilla, and 1/4 cup of stevia and then pouring into the baking dish.
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Flatten the crust dough and bake for 20 minutes.
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Take out and allow to cool for 15 minutes.
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While the crust is baking, zest 2 of the lemons and then juice all three lemons (carefully removing the seeds).
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Mix the lemon zest and juice with the rest of the almond flour, Stevia, and eggs, and a pinch of salt and whisk together.
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Pour the filling over the cooled crust and bake for 25 minutes at 350.
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As it's baking, put the frozen raspberries into a bowl and microwave for 45 second. Blend together to create a raspberry syrup.
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After removing the lemon squares from the oven, pour the raspberry syrup over the square and smooth with the back of a spoon.
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Allow to cool and then cover and place in the freezer for at least 2 hours, preferably overnight.
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Slice into 9 even squares, or 16 squares if you wanted smaller pieces. Serve cool, and keep in the fridge before serving.