Erythritol Lemon Bars

1 cup lemon juice
zest of 2 lemons
1 c. almond flour
1/2 c. plus 2 Tablespoons melted butter
Erythritol- over 1 1/2 cups
Confectioner's erythritol
7 egg yolks
3 eggs
1 egg white
coconut flour

Heat oven to 350 degrees.  Line 9-inch baking pan with aluminum foil and butter liberally.

Mix almond flour, 1/4 c. erythritol, 1 egg white and 1/2 cup melted butter.  Add coconut flour a spoonful at a time until it forms a soft pie dough consistency.  Press in bottom of pan and bake until it begins to brown.  Remove.

Mix lemon juice, lemon zest, erythritol, 7 egg yolks, 3 whole eggs in medium saucepan.  Cook stirring constantly over medium heat until mixture has thickened (about 170 degrees).  Add more erythritol until it is sufficiently sweet (I think it was at least another 1/2 c. or so). Whisk in 2 T butter. 

Pour mixture in pan containing the shortbread and bake at 350 degrees for 15 minutes, until center of filling jiggles slightly.

Chill completely and sprinkle with powdered erythritol. 

These are best the day they are made.  Erythritol tends to crystallize the longer it sits.