You may notice that this curd is a bit eggy in ingredients compared to the traditional lemon curds. I did this because traditionally lemon curd uses a grain of some sort (wheat flour) to help with the thickening. I was figuring extra eggs = extra thickening power. This dish does not, however, taste eggy. I do love how the eggs bring extra protein to the party to help offset the pure sugary goodness of the honey. Very rarely do I use more than 2 Tablespoons of honey in any dish, but this time I did for the pungent lemon's sake. 1/3'rd cup equals 5 Tablespoons! So take small slices. ;-)
For the Lemon Curd:
1/3 cup Raw Honey
3/4 cup Lemon Juice
1/2 cup Coconut Oil
For the Bars:
1/2 c. Pecans (or walnuts)
1/2 c. Almonds
1 cup finely shredded Unsweetened Coconut
1 Tablespoon Raw Honey
1 Tablespoon Almond Butter
1 Tablespoon Oil
1 Tablespoon Almond Milk
pinch of Salt
Grease an 8 x 12 glass dish.
Preheat oven to 350 degrees.
- In a small sauce pan, place all the Lemon Curd ingredients.
- Start to whip up and combine ~ this part is done off of the heat in a cold pan.
- Place fully whipped ingredients in the sauce pan over medium-low heat.
- Whip Constantly for approximately 15 minutes. Sauce will start to thicken to the consistency of pudding.
- Take off heat and allow to cool.
- Meanwhile add pecans/walnuts and almonds into food processor.
- Puree until the loud clanking of the nuts subsides and the almonds look like they are just about to be butter.
- Add all remaining ingredients for the bars into a food processor.
- Puree until fully combined.
- With a spatula scoop out bar batter and spread out onto glass baking sheet. You may need your hands for this part because batter is not easily spread!
- Bake for 15 minutes.
- Once bars are done, take the dish out and cool.
- Once both top and bottom are fully cooled at room temperature, scoop lemon curd onto top of bar and cover.
- Place in refrigerator to cool for several hours. These bars NEED to chill to set up.