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1
Preheat the oven to 350F (180C, or gas mark 4).
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2
Line an 8 x 8-inch (20 x 20 cm) glass baking dish with parchment paper, allowing the 1 paper to go up the edges of the dish.
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3
To make the crust: In the bowl of a food processor, combine the eggs, coconut oil, and honey and process until smooth.
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4
Add the coconut flour, 1/4 cup (20 g) of the shredded coconut.
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5
cinnamon.
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6
baking soda.
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7
and salt and process again until well combined.
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8
Remove the blade from the bowl and stir in the remaining 1/2 cup (40 g) shredded coconut.
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9
Press the crust evenly into the prepared baking dish and bake for 15 to 18 minutes, or until the edges are just turning golden.
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10
Allow the crust to cool.
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11
To make the filling: In a medium saucepan over medium heat, whisk together the lemon juice, lemon zest, eggs, honey.
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12
maple syrup, and sea salt.
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13
Slowly add the melted coconut oil while whisking constantly.
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14
Whisk until it starts to thicken-it should be thick enough to coat the back of a wooden spoon.
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15
You dont want to leave this unattended.
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16
Strain the filling through a fine-mesh strainer to remove any cooked egg bits.
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17
Stir in the vanilla extract.
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18
Pour the filling over the baked crust and sprinkle the top with the shredded coconut.
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19
Cover and refrigerate for at least 4 hours, or best overnight, to allow the curd to set.
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20
Remove the bars from the baking dish by lifting up on the parchment paper, cut into sixteen 2 x 2-inch (5 x 5 cm) bars, and serve.
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21
Will keep in the refrigerator for up to 4 days.
