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1.
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Preheat oven to 350 degrees F and generously rub an 8x8 inch pan with coconut oil.
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Set aside.
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2.
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In a large bowl, beat together honey, coconut oil and pinch of salt until creamy and well combined.
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Stir in coconut flour until dough forms.
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3.
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Press dough evenly into prepared pan and bake until just lightly golden brown, about 810 minutes (see note below).
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Once cooked, let cool 30 minutes.
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4.
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Lower temperature of oven to 325F and lower oven rack to second from bottom position.
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5.
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Once crust has cooled, gently whisk together eggs, honey and lemon zest in a large bowl.
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Do not use an electric mixer here or you will over-beat eggs and topping will crack once baked.
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Use a hand whisk.
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6.
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In a separate, medium bowl, whisk coconut flour into lemon juice, 1 teaspoon at a time, until well mixed.
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Make sure you continually whisk as you add flour so it doesnt clump up.
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7.
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Pour lemon juice mixture into egg mixture, whisking while you pour, until evenly combined.
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8.
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Pour topping over cooled crust and bake until just set and the very center is just slightly jiggly, about 2123 minutes.
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Let cool completely at room temperature.
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Then, cover and refrigerate for at least 6 hours, best overnight.
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You need to let crust completely cool, or it will be soft.
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9.
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Cut bars into squares and devour.
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Notes: 1.
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Do not use lemon juice from a bottle, it tastes completely different than fresh.
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I tried it.
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Not good.
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2.
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Make sure you dont over-bake it.
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I did once, and it completely makes the lemon layer bake funny.
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Use your nose, youll smell it when its done.
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3.
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Store bars in refrigerator until ready to serve.
