Pre-heat oven to 350*F.
In a large bowl, whisk together all of your crust dry ingredients, including the sweetener.
In another bowl, beat the butter, almond extract and vanilla extract until light and fluffy.
Add the butter mixture to the dry ingredients and stir until a thick dough forms.
Use your hands to press the dough evenly into the bottom of a parchment-lined 9x13inch pan.
Bake the crust for 20-25min or until browned around the edges (it may still be slightly soft in the center but will set later).
While your crust is baking, whisk together your lemon juice, lemon zest, flour, sweetener and salt. Just before your crust finishes baking, also whisk in the heavy cream, vanilla extract, eggs and egg yolks. Whisk well to fully incorporate everything and remove any large bits of flour.
Pour the lemon mixture over the crust and place the pan bake in the oven.
Reduce the oven temperature to 325*F and continue to bake everything until the filling just barely jiggles and is pretty much set (it will set a little more as it cools). This should take anywhere from 30-40min depending on your oven.
Remove the lemon bars and let them cool on the counter until the pan is no longer hot to the touch, then transfer them to the fridge for at LEAST 2 hours before using the parchment to pull them out of the pan.
Use a sifter and some powdered sweetener to dust the tops of the squares then cut them into 24 pieces (if you are like my family and like smaller squares you can even slice those pieces into halves!) Serve chilled or room temperature and enjoy!