Bright, tangy lemon curd sits over a crisp almond flour crust in these sunny little squares, and the flavor is all fresh-squeezed citrus with a good hit of zest for punch. The crust presses in easily and bakes up golden and firm, giving a sturdy, sandy base that holds its shape under the silky filling. That filling gets its smooth, set texture from eggs and a touch of tapioca starch, whisked until glassy and poured straight over the warm crust so the two layers bond together as they bake. A slow chill firms everything into clean, sliceable bars with that classic wobbly-set curd texture. Finished with a light dusting of powdered sugar, these are a great pick for a dairy free dessert spread, and they hold up well in the fridge for make-ahead entertaining.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
In a medium bowl, whisk together the almond flour, tapioca starch, powdered sugar, and salt until evenly combined. Pour in the melted butter and stir with a rubber spatula until the mixture clumps together and holds its shape when pressed.
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