In a large bowl, mix together the flours, fructose, and salt
Mix oil and egg until well combined
Add the wet mixture to the dry one, crumbling with your hands
The texture will be dry and crumbly, but keep mixing, pressing, and stirring until all ingredients are incorporated and the dough is smooth
Grease the pan of your choice, then sprinkle it with some almond flour to prevent sticking
Transfer the dough to the prepared pan and press it into the bottom. You can flute the edges if desired
Bake for 10-12 minutes in a preheated oven to 350°F (177 °C) until lightly golden. When done, remove from the oven and let it cool for at least 5 minutes.
Meanwhile, prepare the filling
Cut two lemons with zest into small pieces. Do your best to remove seeds. Chop them in a chopper until smooth.
Pour 4 eggs into a salad dish
Using a hand mixer, beat eggs to a smooth texture
Add fructose and continue mixing, but not overbeating
Add chopped lemons, mix with a spoon
Add ½ cup of almond flour to thicken the texture
Add agave syrup and mix again
Pour the filling into the crust, and bake for 20-25 more minutes
Let it cool completely
Serve in the baking dish, decorating as desired, or cut into squares
Irresistible Lemon Squaresare ready!
