Crust:
- 2 ½ Tbsp coconut oil
- 1 ½ Tbsp 100% pure maple syrup
- ½ C almond flour
- 1 C unsweetened, finely shredded coconut
- 1 egg white (save yolk for filling)
- Pinch sea salt
Filling:
- 3 eggs, plus 2 egg yolks
- 6 Tbsp 100% pure maple syrup
- 1/3 C lemon juice (about 2 lemons)
- 2 Tbsp lemon zest
- 1/3 C almond flour
Preheat to 350. Melt coconut oil over low heat on the stove. Add maple, coconut, almond flour and sea salt. Stir until combined. Remove from heat.
Add 1 egg white, and stir vigorously for 1 minute. Crust dough will be very sticky.
Line a 9X9 baking dish with parchment paper and press crust dough down in dish until compact and evenly spread throughout.
Poke a few holes in the crust using toothpick (about 10) to prevent it from bubbling up when cooking. Bake crust for 10 minutes, remove from oven.
While crust is cooking, whisk the eggs plus the egg yolks in electric mixer until light and frothy. Add the rest of the filling ingredients, and whisk for 2 minutes. Pour mixture over the crust.
Bake for 15-20 minutes, or until edges are slightly brown and center is set. Let cool and set for 30 minutes. Dust with coconut flour.
Flax and Honey