Ingredients
Crust
- 3/4 cup whole wheat flour
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp salt
Filling
- 6 eggs
- 2 tsp lemon zest
- 1/2 cup lemon juice
- 1/3 cup honey
- 1/4 tsp salt
- 4 tsp coconut flour
Instructions
Crust
- Preheat oven to 350 F.
- In a large bowl, combine whole wheat flour, coconut oil, maple syrup and salt. Mix well until a wet but firm consistence is formed.
- Spray an 8x8 pan with non-stick spray.
- Press dough into lined pan, making sure to press it out evenly and into the corners.
- Bake for 20 minutes or until lightly browned and set through.
- Let the crust cool.
Filling
- While crust is baking, combine eggs, lemon zest, lemon juice, honey, salt and coconut flour. Beat with a hand mixer until a smooth, liquid batter is formed. It will be runny but don't worry, it will hardened when it's baking.
- Pour mixture on top of the cooled crust and bake for 30 minutes.
- Cool completely then chill for 4 hours.
This is a refreshing dessert on a hot summer day. I love that it's not too sweet.
