Paleo Lemon Bars

I love lemon bars...who doesn't, right? Sadly, lemon bar recipes are made out of sugar...and flour...and...all those ingredients that I don't eat. So, I was really excited to make this recipe for lemon bars. I adapted the recipe from Delighted Momma, but added my own twists and tweaks. :)


//notes for next time:
1. I'll probably make a thinner crust.
2. add a little more coconut
3. - some of my siblings said it needed to be sweeter (I thought it had a  perfect sweetness level...)

The Crust:
1 cup of almond flour
1 cup and 2 TBSP. of coconut flour 
¼ cup of coconut oil, melted
1/8 cup of honey
Dash  of salt
1 egg, slightly beaten


The Filling: 6 eggs
 1 cup of fresh lemon juice
 1/2 cup of honey
 1/2 cup of coconut oil
 a dash of sea salt                                            

Directions
Preheat your oven to 350 degrees.   

For the crust:  combine the almond flour, coconut flour, coconut oil, honey and salt in a bowl. Stir to combine.

Press into a 8”x12” pan, and bake at 350 degrees for 15 minutes, until the edges are lightly browned.  Take out of oven, and let cool. 

For the filling:

In a saucepan combine the eggs, honey and salt over medium heat. Whisk together and stir in the coconut oil until it is completely melted.

Now, whisk, whisk, whisk, until the mixture thickens to a pudding-like consistency. (This process takes a little while, so don’t get discouraged when you’ve been whisking and whisking and it’s still “liquid”.
Once the mixture has thickened, remove from heat and let cool.