Good enough to eat on it's own, but this is really intended as a crust base for lemon bars or cheesecake or any other baked good where you might want a simple gluten free crust that mimics shortbread.
What you will need
2 cups Almond Meal
½ tsp Salt
3 Tbsp Honey
½ cup Unsalted Butter(Nutritional facts 447 calories, 21.96 g fat, 59.47 g carbohydrates, 5.43 g protein, 49 mg cholesterol, 540 mg sodium)
How to cook
Measure out 2 cups of almond meal or almond flour and put it in a mixing bowl.
Add the salt.
Add 3 Tbsp of honey.
And then add the butter. The butter should be a little bit soft. If it's still cold, just microwave it for about 30 seconds.
A spatula works great too, but the wooden spoon is a long held tradition for mixing shortbread. Mix until a homogenous but crumbly dough is formed.
Scatter the dough in an 8" x 8" anodized baking pan. Alternatively, you can use a ceramic baking dish, but you may need to bake for an extra 5 minutes or more. It's important here that your baking vessel is nonreactive, or it may react with the lemon juice and create off flavors.
Press the dough down and out to the corners. Smooth it out to an even thickness.