A couple months ago, Steve and I were looking for a place to live in Berkeley. “Hope you like lemons,” our soon-to-be landlord said to us, “this house has one that is covering the yard with overripe lemons.”

“Yep, I’m sold,” I told Steve. “It has a lemon tree.”

Coming from the Midwest, where lemon trees are pretty much non-existent, I was super excited about having a citrus tree of my own. Needless to say, since moving in, my vitamin C levels have never been better.

Lemon teas, lemon soups, lemon in my salad dressings. Oh, the possibilities of putting lemon in everything.

This morning, I tried to make lemon bars for the first time and they turned out to be more like lemon custard bars. And, I don’t mind one bit.

Ingredients for crust

1/4 cup of honey
1/3 cup of ghee
1 egg
2/3 cup of coconut flour
1/4 cup of tapioca flour
Dash of salt

Ingredients for filling

1/2 cup of fresh lemon juice (about 4-5 lemons, pulp is fine)
Zest of one lemon
3 tablespoons of honey or maple syrup
4 eggs
2 tablespoons of tapioca flour

Instructions

Preheat the oven to 350 degrees F.
Rub a light coat of ghee on a 8x8 baking dish.
For the crust, mix together all the ingredients with a fork. The mixture should form a dough you can roll into a ball. Put the crust in the freezer.
Then move on to the filling. Put all the ingredients in a blender. Mix until the liquid is light and foamy.
Take the crust out of the freezer and press it into the bottom of the pan. Poke the crush with a fork.
Bake the crust for 10-12 minutes or until lightly brown around the edges.
Pour the filling onto the crust and lower the oven temperature to 325 degrees F.
Continue to bake for another 15-18 minutes. You’ll know the filling is set when you gently shake the pan and the filling only wiggles a tiny bit.