Healthy Lemon squares

For the crust:

• 1/4 cup honey
• 1/2 cup coconut oil at room temp ( consistency of soft butter)
• pinch of salt
• 1 cup coconut flour, or oat flour, or barley (95 g)

For the lemon topping:

• 3 eggs
• 1/2 cup maple syrup. (The recipe called for honey, but I found the honey taste to much. But try with either and see what you think.)
• 2 tsps lemon zest. (about one large lemon) after squeezing lemon juice from lemons and put skin in my blender
• 2 tsps flour
• 1/2 cup fresh lemon juice (about 3 large lemons)

Instructions

1. preheat oven to 350 and generously rub 8×8 pan with coconut oil
2. In a large bowl. blend honey, coconut oil and pinch of salt until creamy and well combined. Stir in the flour until forms dough
3. press the dough evenly into the pan and bake until lightly golden brown about 8 minutes. Let cool for about 30 minutes. Or when I am in a hurry I stick it in the freezer to speed it up.
4. lower temp on stove to 325 and lower the oven rick to bottom position.
5. one the crust has cooled. gently wish together the eggs, honey and lemon zest in a large bowl.
6. In a separate medium bowl, whisk the flour into the lemon juice 1 tsp at a time until well mixed. Make sure you continually whisk as you add the flour so it doesn’t clump.
7. Pour the lemon juice in the egg mixture, whisking while pouring.
8. Pour the onto the cooled crust and bake until it is just set, and the center is just slightly jiggly about 21-25 minutes. Let cool at room temp. then cover and refrigerate for at least 6 hours, best over night.
9. Cut the bars and DEVOUR.!!

These are the best lemon squares I have ever had. It is now our families fav for sure.!!!!