Instructions

Directions For Filling

1. Whisk eggs, honey, and lemon juice (optional) together in a small sauce pan.
2. Heat on medium and add coconut oil. Stir until the coconut oil has melted.
3. Continue stirring until the mixture thickens and bubbles (mine did not get very thick).
4. Remove from heat and place in a bowl in the refrigerator to cool and thicken further (this is where you could add the lemon essential oil, after the filling has cooled).

Directions For Crust

1. Place nuts in a food processor/blender until finely chopped, don’t puree.  They should be in tiny pieces but not as fine as almond flour.
2. Mix the nuts with the remaining ingredients until they are well combined.
3. Spread over the bottom of a greased 8 x 12 pan.
4. Heat oven to 400F and bake for 15-20 minutes. The crust will be done when you can insert a toothpick in the middle and it comes out clean.
5. Cool crust completely before layering the filling over the top. Return to the refrigerator until ready to serve.