Carnivore-ish Lemon Squares

A lemon square without the junk: buttery cookie crust, bright lemon custard, real ingredients.

Cookie Crust

Ingredients
- 2 cups Tallow & Crumb Butter Cookie Mix (222g)
- 150g butter, softened
- 1 egg
- Pinch of salt

Method
1. Preheat oven to 325°F (163°C).
2. In a bowl, combine the cookie mix, butter, egg, and salt until a dough forms.
3. Roll into small cookie portions and place on a parchment-lined baking sheet.
4. Bake for 10–12 minutes, until lightly golden.
5. Let the cookies cool completely.
6. Add cooled cookies to a food processor and pulse into fine crumbs.
7. Press the crumbs firmly into a parchment-lined 8x8 pan, just like a cheesecake crust.
8. Bake the crust again for 8–10 minutes to set.
9. Remove and cool slightly.

Lemon Layer

Ingredients
- 4 whole eggs
- 2 egg yolks
- 90g fresh lemon juice
- 20g date sugar
- ½–1 tsp pure stevia powder
- 60g butter
- 15g collagen
- Pinch of salt
- Zest of 1 lemon (optional)

Method
1. In a saucepan, whisk together eggs, yolks, lemon juice, date sugar, stevia, and salt.
2. Place over low heat and whisk constantly.
3. Add butter and continue whisking until the mixture begins to thicken slightly.
4. Remove from heat and whisk in collagen until smooth.
5. Stir in lemon zest if using.
6. Pour the lemon mixture over the prepared crust.
7. Bake at 300°F (149°C) for 10–14 minutes, until the edges are set and the center still has a slight wobble.
8. Cool completely, then cover and refrigerate for at least 4 hours or overnight.
9. Slice cold and serve.

Store refrigerated.