Servings: 9 or more

Crust: subheading: Crust:
2 cups almond flour 2 cups almond flour
⅛ cup honey ⅛ cup honey
½ cup cold butter, cut into pieces -- 1 stick or 113 g by mass ½ cup cold butter, cut into pieces -- 1 stick or 113 g by mass
 
Topping: subheading: Topping:
3 eggs 3 eggs
½ cup butter, melted -- 1 stick or 113 g ½ cup butter, melted -- 1 stick or 113 g
½ cup honey ½ cup honey
½ cup fresh lemon juice ½ cup fresh lemon juice
1 teaspoon lemon rind 1 teaspoon lemon rind

Crust: subheading: Crust:
In a food processor, mix the flour, honey, and cut-up pieces of butter, until just mealy.
Press into the bottom of an 8x8 inch pyrex pan and bake at 350 F for 12 to 15 minutes. Cool slightly.
Topping: subheading: Topping:
In blender, mix all ingredients for the topping, for only about 45 seconds.
Pour topping ingredients over baked crust.
Bake at 350 F for about 20 to 25 minutes. Do not brown the top.
Cool on rack. When cool, place pan in freezer.
Remove pan from freezer, allow it to sit at room temperature for a few minutes, then cut into squares or fingers.
These lemon squares can be eaten right out of the freezer.

I have modified some of the instructions for both the ingredients and the preparation steps.  I have modified some of the instructions for both the ingredients and the preparation steps.