Pucker Up Lemon Bars

Prep time: 15min

Cook Time: 20min

Serves 36

Topping

6 Whole Eggs

1/2C Honey

1/2C Coconut Oil

1C Lemon Juice (~8 lemons)

Unsweetened Shredded Coconut

Crust

2C Macadamias

1/4C Honey

1/2C Coconut Oil

2 Eggs

Instructions:

Topping:

Whisk your eggs, honey, and lemon juice together in a small sauce pan. Place on your stove over medium/high heat and add coconut oil. Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble. Once thick, remove from the heat and place in a bowl in your refrigerator to cool.

Crust:

Preheat your oven to 400F. Place your macadamia nuts in a food processor and blend until in small chunks. You want little chunks. In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well.

Grease an 8x12 inch baking pan with coconut oil and then spread your nut mixture over the entire pan. Bake for 15-18 minutes or until your crust is done. It will look golden. Cool your crust completely before applying your topping. Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer. Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer.