4 tablespoons (half stick) unsalted butter, melted and cooled, plus more for frying
2/3 c almond flour or ground nuts (whichever you prefer)
1 cup (4 ounces) graham cracker crumbs
1/4 cup sugar
1 t grated lemon peel
2 egg yolks
1 can sweetened condensed milk
1/2 c fresh lemon juice (about 5 medium lemons)
2 tablespoons fresh lemon juice (about 1 medium lemon)
Preheat oven to 350 degrees. Greased 8-inch square baking dish with butter.) Lined bottom with parchment paper, leave a 2-inch overhang on sides.
To making crust:
Whisking the almond flour/ground nuts, Graham-cracker crumbs, the sugar, and the husks.
Mixing butter. Lay the mixture on the bottom and sides 1 inch up from the prepared pan. Bake until slightly browned, 8 to 12 minutes. Cold crust, 30 minutes.
To making filling:
In bowl, whisk the egg yolks with condensed milk. Adding lemon juice also lemon juice. Whisk to smooth. Pour filling into the cool crust. Carefully spread to edges.
Baking until fully cooked, for 15 minutes. cool in the pan on the rack; Then refrigerate for at least an hour before serving.
Using a lid of parchment paper, lift it out of the pan, then transfer it to a cutting board. With a serrated knife, cut into 16 squares, wipe knife with a damp kitchen towel between each cut.