Put all the ingredients for the base into a food processor and blitz until combined.
Line a large rectangle loaf tin with baking paper/parchment paper with the paper coming an inch above the sides of the tin (so its easy to remove once cooked).
Press into a baking tin lined with baking paper. I recommend using a rectangle loaf tin. (it might look like there is not enough dough but keep gently pushing it too the edges and it will be enough)
Bake in preheated FAN oven at 160 degrees C [250 degrees F] for 15 minutes or until lightly browned. Set aside and make the filling.
Add cornflour and cream to a bowl and whisk using a hand whisker until smooth and combined.
Add in the eggs, sweetener and lemon juice and whisk until combined, but not frothy.
Use a metal strainer to strain the lemon filling over the base.
Put back in the oven for 35 minutes at 160 degrees C [320 degrees F]. (Once removed from the oven the lemon custard filling will continue to cook a little).
Once cooked, remove from oven and let cool to room temperature for 30 minutes. Leave in the tin, cover with foil and refrigerate for 2 to 3 hours.
When it is cold, slice into 12 bars and store in an air tight container in the fridge. Bars will keep in the fridge for 4 to 5 days.
To serve, dust a little powdered sweetener over.
Granulated Sweetener: I use Lakanto Monkfruit Classic, however you could use any granulated sweetener that measures like sugar such as granulated stevia.
Lemon: Fresh lemon juice is best for this recipe.
Powdered Sweetener: The brand I use is Lakanto Monkfruit Icing Powder (similar to icing sugar, powdered sugar). Dusting a little on top adds a little additional sweetness to the zesty tang of the lemon bars.