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Lemon Bar Nut Crust
- 2 cups raw nuts (almonds, cashews, walnuts, pecans…)
- ¼ cup raw honey
- ½ cup melted coconut oil, or butter
- 2-4 tsp lemon zest
- 2 eggs
- 1 tsp sea salt
Preheat the oven to 400 degrees.
Grind the nuts in your food processor until their a fine meal. But be careful to not grind them too much – otherwise, you'll end up with nut butter!
Add in the raw honey, coconut oil, zest, eggs, and sea salt.
Smear into a greased 8×8 pan, trying to make the crust as even as possible.
Bake for 15-18 minutes, or until nice and golden.
After the crust has cooled, top it with your lemon curd and refrigerate until chilled. Savor. Enjoy. And embrace the zesty goodness.
Anonymous
Love the aprons. I’m just starting to get back into aprons.
brenda from ar
Chrissy Holt
this says to use an 8×8 pan, but it looks like you used a 9×13? Did you double the recipe?