Lemon Bar Cookies

Preheat the oven to 325F and line a mini muffin pan with 24 silicone liners (or use a silicone mini muffin pan).

In a large bowl, whisk togehter the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.

Roll the dough into scant 1 inch balls and place in the prepared muffin cups. Bake 5 minutes in ball form, then remove from the oven and use your thumb, a rounded teaspoon, or another blunt rounded instrument to press a deep well into the center of each ball.

Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.

In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the egg, egg yolk, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.

Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Let cool 15 minutes.

Spoon the curd into the cookie cups, filling all the way to the top. Refrigerate at least 1 hour to firm up, then dust lightly with powdered sweetener. Serve cold or room temperature.