I LOVE lemon desserts. Tart, tangy, fresh, sweet, yet creamy. Everything about this dish feels like a real treat. I always get asked for the recipe when sharing it. AND the best part, this version is made with healthier ingredients compared to the more traditional recipe, yet somehow tastes equally extraordinary. Sometimes life hands you little victories and this gluten-free, easy-to-make dessert is one of them.
Ingredients
Crust
1/4 c. honey
1/2 c. coconut oil
pinch of himalayan salt
1 c. rice flour
1/4 c. unsweetened shredded coconut
Filling
3 organic eggs
1/4 c. honey
1/4 c. maple syrup, grade A & light in color
2 t. lemon zest (approx. 1 large lemon)
2 t. rice flour
3/4 c. fresh lemon juice (approx. 4 large lemons)
Directions
Preheat oven to 350 degrees F. and move rack to 2nd from bottom. Line an 8″ x 8″ pan with parchment paper (or rub with coconut oil)
Begin with the crust. If the honey and coconut oil are cold and dense in texture, then lightly heat them together so they begin to soften and liquify. Do not over heat. You just want them to be easily mixable. Combine the salt, honey, and coconut oil in a large boil, and beat together by hand. Stir the rice flour and unsweetened shredded coconut into the mixture until the dough forms. Once I’ve added the dry ingredients to the wet, I usually mix the dough with my hands. It should be moist but hold together well.
Press the dough evenly into the pan and bake until edges begin to turn into a light golden brown, from 9-12 minutes. Remove and let cool for 20 minutes.
Lower the oven temperature to 325 degrees F.
Gently hand whisk together the eggs, honey, maple syrup, and lemon zest, but do not over beat the egg mixture. In a separate bowl, whisk the rice flour into the freshly squeezed lemon juice until well-mixed. Combine the lemon mixture and egg mixture and gently whisk until smooth.
Pour the lemon filling over the cooled crust and bake until it appears to have set, with only the center slightly jiggly. This should take approximately 23-28 minutes. Remove from oven and let cool completely at room temperature. Once cooled, place in the refrigerator for at least 5 hours or overnight.
Cut into squares and enjoy within 3-4 days for optimal freshness.
