Tangy Lemon Curd Squares

Crust:

1 Omega-3 Egg

1 cup Pecans, crushed

1/2 cup Coconut Oil, melted

1 cup Almond Flour

3 tablespoons Raw Honey

Lemon Topping:

1 cup fresh Lemon Juice

6 Omega-3 Eggs

1/2 cup Raw Honey

1/2 cup Coconut Oil, melted

Coconut to sprinkle on top

Directions for Crust:

1. In a food processor, lightly pulse the pecans.

2. Whisk 1 egg and combine with almond flour, pecans, honey, and melted coconut oil.

3. Spread out mixture in a 9×9 pan and bake crust at 350°F for about 20-25 minutes, or until golden.

Directions for Topping:

1. Whisk 6 eggs. Combine fresh lemon juice, eggs, and raw honey over medium heat. Slowly add the coconut oil.

2. Continue to stir and watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into custard. It will thicken quickly.

3. When thickened, remove from heat and spread over crust.

4. Place in refrigerator for a couple of hours.

5. Top with coconut. Cut into squares and eat up!

6. Store remaining bars in refrigerator.

Health Tip: Pecans are a good source of Vitamin E and minerals.