Ingredients

Step 1: Prepare the Crust
• 1 3/4 cups blanched almond flour
• 1/4 cup butter, cold, cut into pieces
• 1 tbsp arrowroot powder
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 2 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 1/4 tsp pure vanilla extract
Step 2: Prepare the Lemon Curd Filling
• 6 large egg yolks, room temperature (pastured eggs are best)
• 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
• 1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
• 2 tbsp filtered water
• 1 tsp lemon zest
• 1/4 tsp pure vanilla extract
• 1/2 cup butter, cold, cut into pieces
• Optional: Garnish with unsweetened shredded coconut

Instructions

Step 1: Prepare the Crust
1. Preheat oven to 300 degrees. Place the almond flour, butter pieces, arrowroot powder, baking soda and salt into the bowl of a food processor and pulse 6-8 times. Then add the honey and vanilla and pulse until it starts to form a dough ball.
2. Use a rubber spatula to remove the dough and place into an 8x8-inch baking dish.
3. Press the dough evenly into the bottom of the baking dish.
4. Bake crust for 8-10 minutes, until puffy, but not browned. Allow to cool before filling.
Step 2: Prepare the Lemon Curd Topping
5. In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
6. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
7. After all of the butter pieces are melted and incorporated, bring the mixture to a gentle simmer. Once it reaches a simmer, cook for 15-18 minutes, stirring just occasionally, until it thickens like a pudding. Please note: It’s very important to cook the lemon curd until it’s very thick and custard like in order to ensure it sets properly.
8. Place the lemon curd in the refrigerator to cool. Once cool to touch (but not cold), add the lemon curd to the cooled crust, using a spreader to smooth it out evenly.
9. Bake at 300 degrees for approximately 20 minutes, until filling begins to set and slightly puffs up.
10. Once baking is completed, remove from oven and allow to cool about 20 minutes. Then, refrigerate for at least 3 hours until completely cold, before cutting into bars. Lightly sprinkle bars with unsweetened shredded coconut, if desired.

Notes