for the crust
° four tablespoons (1\/2 stick) unsalted butter, melted and cooled, plus greater for frying
° 2/three cup almond flour or floor nuts (whichever you prefer)
° 1 cup (four ounces) graham cracker crumbs
° 1/four cup sugar
° 1 tsp grated lemon peel
° 2 egg yolks huge
° 1 can milk condensed
° 1/2 cup juice lemon (approximately 8 medium lemons)
° 2 tsp sparkling lemon juice (approximately 1 medium lemon)
* Directions :
Preheaat oven 350 deg. Grease an 8-inch rectangular baking plate with melted butter. (This step is vital as it will make it less difficult as a way to dispose of the parchment paper later.) Line the lowest with parchment paper, leaving a 2-inch overhang at the sides.
To make the crust: Whisk collectively the almond flour/floor nuts, the graham-cracker crumbs, the sugar, and the peel. Mix the butter. Press aggregate into backside of pan with 1 inch up. Baking till barely browned, eight to twelve min. Cold crust, 30 min .
To put together the filling: In a huge bowl, whisk the egg yolks with the condensed milk. Adding lemon juice also lemon juice. Beat till soft . Cast filling into cooled crust. Carefully unfold to the edges.
Bake till absolutely cooked, approximately 15 minutes. cool withinside the pan at the rack; Then refrigerate for at the least an hour earlier than serving. Using a load of parchment paper, elevate it from the pan, and switch it to a reducing board. With a serrated knife, reduce into sixteen squares, wipe knife with a moist kitchen towel among every reduce.