Preheat oven to 375Fᵒ. In a food processor combine almond flour, dates, brown sugar, cinnamon, and melted butter. Blend until the mixture is soft and crumbly. Press mixture into an 8x8 square parchment-lined (or greased) baking dish. The mixture should be pressed flat and smooth, making a crust about a ½ inch thick. Bake in the oven for about 15 minutes until crust is lightly browned. While crust is baking prepare lemon curd.

In mixing bowl combine eggs, sugar, lemon juice, zest, cornstarch, and vanilla extract. Pour mixture into a saucepan on medium-high heat. Cook mixture until it begins to thicken, stirring frequently. Remove from heat and stir in butter until melted. Pour mixture on top of the cooled crust. Place bars back into the oven and bake for an additional 20-25 minutes until the curd has mostly firmed. Remove from oven and allow to cool completely. Refrigerate for at least 4hrs, or at best overnight, before slicing. Serve topped with a dusting of confectioner’s sugar.

Makes approximately 12, 2-inch bars.