PALEO LEMON TART

Ingredients
Crust

• 1 1/2 cups almond flour
• 2 Tbsp honey
• 1/4 cup coconut oil, melted
• 1 Tbsp fresh squeezed lemon juice

Filling

• 2 Tbsp lemon zest (about 2 lemons)
• 1/4 cup fresh squeezed lemon juice (about 2 lemons)
• 3/4 cup honey
• 1/4 cup coconut oil
• 2 large eggs (room temp)
• 1/4 tsp salt

Instructions

1. Preheat oven to 350F. In a small bowl, use a spoon to mix together the almond flour, honey, coconut oil and lemon juice. 
2. Press the dough evenly into the bottom and sides of the tart pan. Use a fork to prick holes into the dough before baking for 10 minutes or until the crust is golden brown. 
3. Allow the crust to cool completely before adding the filling. 
4. Place all ingredients for the filling, except the coconut oil, into a small saucepan and whisk them together. Add the coconut oil to the saucepan before placing the pan on the stove over low heat. 

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