Lemon Bars

These are an absolutely amazing treat from my awesome friends Katie and Jackie at Primal Women in the Kitchen.  These will be a true test to your self control because they possess the taste to make you eat yourself into a sickness, even though your full you will not stop, I guarantee it.  I changed up there recipe slightly but this is all theirs and so glad I came across it.  Thank you ladies

Servings: 36 1 inch squares
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Cool Time: 2 Hours

• 6 Whole Eggs
• 1/2 Cup Raw Organic Honey
• 1/2 Cup Coconut Oil
• 1 Cup Lemon Juice (8 lemons)
• Unsweetened Shredded Coconut

• 1 Cup of Raw Almonds
• 1 Cup of Raw Macadamia Nuts
• 1/4 Cup Raw Organic Honey
• 1/2 Cup of Melted Coconut Oil
• 2 Eggs

1. Whisk your eggs, honey, and lemon juice together in a small sauce pan
2. Place on your stove over medium/high heat and add coconut oil
3. Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
4. Once thick, remove from the heat and place in a bowl in your refrigerator to cool

1. Preheat your oven to 400 Degrees F
2. Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
3. In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
4. Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
5. Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
6. Cool your crust completely before applying your topping
7. Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen
8. Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
9. Enjoy

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4. Rosemary Lemon Roasted Chicken
5. Strawberry Mango Muffins