2 eggs

coconut oil 1/4 cup

honey 1/4 cup (for cookie)

coconut flour 1/4 cup

coconut flakes 3/4 cup

fresh lemon juice 1 cup

6 eggs 

honey 1/2 cup (for topping)

coconut oil 1/2 cup

sea salt

Preparation

Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey.

Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined.

Transfer to a bowl and stir in remaining coconut flakes.

Grease a glass Pyrex baking dish with coconut oil. My dish is 7×11 or 2.2 QT/2 L. Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.

Whisk lemon juice, eggs, salt and honey together in a sauce pan.

Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken.

When it starts to thicken it gets thick FAST. Remove from heat.

It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.

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