When we were looking for places to live in Berkeley, the lemon tree at our current home sold the deal for me. “Hope you like lemons,” our landlord said to us, “this house has one that is covering the yard with overripe lemons.”
“Yep, I want to live here,” 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 fruit tree of my own. Needless to say, since moving in, my vitamin C levels have never been better.
This morning, I made lemon bars and they turned out to be more like lemon custard bars. Still delicious.
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.