Ingredients
For The Crust:
- 1/2 cup coconut oil room temperature, plus more for greasing the pan
- 1/4 cup raw honey
- 1 pinch salt
- 1 cup coconut flour sifted, 95 grams
For The Lemon Topping:
- 3 large eggs
- 1/2 cup raw honey
- 2 teaspoons lemon zest
- 2 teaspoons coconut flour sifted
- 1/2 cup fresh lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease an 8x8-inch pan with some coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the coconut oil, honey, and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees Fahrenheit, and lower the oven rack to the second from the bottom position.
- Once the crust has cooled, gently whisk together the eggs, honey, and lemon zest in a large bowl. Do not use an electric mixer here, or you will overbeat the eggs and the topping with crack. Use a hand whisk.
- In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, ideally overnight. You need to let the crust completely cool, or it will be soft.
- Using a very sharp knife (or else you might not cut through the crust), cut the bars into squares and enjoy.
