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Preheat the oven to 350 Fahrenheit and line an 8 x 8-inch oven pan with parchment paper. Melt the butter and add it to a bowl with 1 cup of almond flour, ¼ cup of erythritol, and a pinch of salt. Beat together until smooth and well combined.
Spoon the crust mixture into the prepared pan and level the surface with a spatula so that it is even. Transfer the pan to the oven and bake for 20 minutes until lightly golden brown all over. Set to one side to cool while you prepare the lemon filling.
Crack the eggs into a mixing bowl. Add the fresh juice from the lemons, straining to ensure you remove any seeds. Add ¾ cup of erythritol, ¾ cup of almond flour, and a pinch of salt. Whisk together until smooth and well combined.
Pour the prepared lemon filling onto the cooled almond crust and return to the oven to bake for 21-23 minutes. The center should jiggle slightly but jiggle all together with the rest of the lemon filling. If you overbake, it will crack. It will still be delicious, however. Allow the bars to cool in the refrigerator for several hours until firm enough to cut into squares. Dust with additional powdered erythritol using a small sieve to decorate. Keep stored in the fridge until ready to serve.