Lemon custard squares

Ingredients

• ​​​¾ cup (175 mL) ground almonds   
• ¾ cup (175 mL) whole grain quick oats 
• 2 Tbsp (30 mL) olive oil or canola oil 
• 2 Tbsp (30 mL) honey 

• 4 large eggs  
• Zest of 1 lemon  
• ¾ cup (175 mL) lemon juice, about 3 to 4 lemons depending on size 
• ½ cup (125 mL) granulated white sugar 
• 1.5 Tbsp (22 mL) ground almonds

Instructions

1. Preheat the oven to 325°F. 
2. Line an 8x8 inch ​square baking pan with parchment paper.  
3. Add ground almonds and oats to a food processor or blender and process 30 seconds until finely ground. Add oil and honey and process for 60 seconds, until dough clumps start forming. Press crust into the baking pan.  
4. Whisk eggs, lemon zest, juice and sugar in a medium sized bowl; add ground almonds and whisk to combine. 
5. Pour filling over crust and bake 25 – 28 minutes until filling is firm. May still be slightly jiggly in the centre but should not be liquid. ​​
6. Cool completely at room temperature and refrigerate until ready to serve. Cut into 12 squares before serving.

• Make Ahead: This dessert freezes well, make a batch and store any extras in the freezer to enjoy later.  
• Make it gluten free: Substitute gluten free rolled oats to make this recipe gluten free.  
• Kitchen know-how: To get the best juice return out of your lemons, leave them at room temperature before juicing. 
• Flavour addition: If you like your desserts extra lemony, add the zest of an additional lemon.