Ingredients
For the Crust:
- 2 tablespoons monk fruit
- 1/2 cup coconut oil at room temperature (should be the consistency of softened butter)
- Pinch of salt
- 1 cup coconut flour sifted (95 grams)
For the Topping:
- 4 eggs
- 2 teaspoons lemon zest
- 3/4 cup fresh lemon juice (about 6 large juicy lemons)
- 1/2 cup monk fruit
- 1 1/2 teaspoons coconut flour sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously rub an 8x8-inch pan with coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monk fruit, coconut oil 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 lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees Fahrenheit, and ensure the oven rack is in the middle of the oven.
- Once the crust has cooled, gently whisk together the eggs 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 once baked. Use a hand whisk.
- In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monk fruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 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. Bake until it is just set and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best overnight. You need to let the crust completely cool, or it will be soft.
- Slice into squares and devour.
