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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- FOR THE CRUST:
- 1/4 cups Raw Honey
- 1/2 cups Coconut Oil, Softened
- 1/8 teaspoons Sea Salt
- 1 cup Bob's Red Mill Spelt Flour
- 1/2 cups Almond Meal
- FOR THE LEMON TOPPING:
- 4 Eggs
- 1 Egg Yolk
- 1/3 cups Plus 2 Tablespoons Honey
- 1 Tablespoon Lemon Zest
- 3 Tablespoons Bob's Red Mill Arrowroot Starch
- 3 Tablespoons Bob's Red Mill Spelt Flour
- 3/4 cups Freshly Squeezed Lemon Juice
Method
- Preheat oven to 350°F. Grease a 8x8 or 9x9 square pan with coconut oil, then set aside.
- To make the crust, in a large bowl, combine raw honey, softened coconut oil, and sea salt and blend using a hand mixer, stand mixer or a spoon, until creamy. Slow add spelt flour and almond meal, and continue to mix until a dough forms.
- Press the flour mixture evenly into the prepared baking dish and bake until lightly golden brown, about 10-12 minutes. Remove from oven and allow to completely cool, about 20-30 minutes.
- Lower oven temperature 325°F and grab another mixing bowl.
- For the topping, in a separate mixing bowl, add eggs, raw honey and lemon zest and gently whisk together to create the topping. Slowly add arrowroot starch and spelt flour until well mixed so no clumps remain. Pour freshly squeezed lemon juice into egg mixture, and whisk until evenly combined.
- Once crust has completely cooled, carefully pour lemon-egg mixture over the cooled crust and place back in the oven. Bake until topping is just set, and center is just slightly jiggly, about 24-26 minutes. Remove from the oven and let cool completely at room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight. Once completely cooked, cut into into squares and enjoy!
