Lemon Bars

I put this in the fridge at 11pm and when I woke up at 7am the pan looked like this.... I guess my husband liked them. ;) .... I hope you enjoy them as much as he did.

-Katie

Ingredients:

Filling:

6 whole eggs
1/2 c. honey
1 c. lemon juice (about 8 lemons)
1/2 c. coconut oil

Crust:

1 c. of raw almonds
1 c. of raw pecans
1/4 c. honey
1/2 c. of melted coconut oil
2 eggs

Directions:

Filling:

1. Whisk eggs, honey, and lemon juice together in a small sauce pan.
2. Heat on medium/high and add coconut oil. Stir until the coconut oil has melted.
3. Continue stirring until the mixture thickens and bubbles.
4. Remove from heat and place in a bowl in the refrigerator to cool and thicken further.

Crust:

1. Place nuts in a food processor or blender until finely chopped, do not puree. They should be in tiny pieces but not as fine as almond flour.
2. Mix the nuts with the remaining ingredients until they are well combined.
3. Spread over the bottom of a greased 8 x 12 pan. I used olive oil.
4. Heat oven to 400* and bake for 15-18 minutes. The crust will be done when you can insert a toothpick in the middle and it comes out clean.
5. Cool crust completely before layering the filling over the top. Return to the refrigerator until ready to serve.