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By special request…lemon bars!  Ordinarily, I’m not a big “baker”, but I went for it on this one.   Turns out, you need not be uber skilled for this recipe, but I will warn that there are quite a few steps.  I think I could’ve skipped the gym today because I feel like I stirred this for 30 minutes straight and had the shoulder burn to prove it.  It was my own fault because much like PacMan, I mow over things without paying attention on occasion.  But hey, I’m working on slowing my roll a bit.

I’ve adapted this recipe from several lemon bar recipes I found online.  The recipe most closely resembles that of Delighted Momma and I am really happy with the outcome.  These are rockin!  They don’t have to go home, but they can’t stay here.

Ingredients:

To make the crust:

1 cup pecans

1 cup whole almonds

2 whole eggs

1/3 cup Raw Organic Honey

2 tbsp coconut flour

Topping:

6 whole eggs

1/2 cup coconut oil

1 cup freshly squeezed lemon juice (approx. 5 lemons)

1/2 cup raw organic honey

unsweetened coconut (optional topping)

Directions:

Pulse your pecans and almonds in a food processor until fine-medium chopped.  Remove and combine in a bowl with your honey, coconut flour and eggs.  In a 9X11 or 8X10 baking pan or casserole dish lined with parchment paper, press crust ingredients down with a spatula until smooth and compact all the way to outer edges.

Bake at 350 degrees for 15 minutes or until lightly browned.

 

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While your crust is baking, combine your eggs, honey, lemon juice and coconut oil in a saucepan and whisk the living crap out of it on medium heat until it thickens.  It is not right until it has the consistency of pudding.  I whisked and whisked and whisked until I thought my arm was going to fall off.  Then, I whisked some more.   Then I got out my electric handheld beater and then I realized I had the heat too low.   If it’s too low or too high, you’re in trouble.  Too low and it won’t thicken.  Too high and you’ll have scrambled eggs which is not what  we are going for here.

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Remove the crust and set aside to cool.  Once your lemon topping is the right consistency, turn off the heat and let it cool.  Once cooled, pour onto crust and place in the freezer to let it set up.  Top with unsweetened coconut if you’d like!

 

 

 

 

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