Directions

Almond Coconut Base

1. Preheat oven 180 C. Combine all dry ingredients in a bowl. Add melted coconut oil and mix well until combined.  

2. Divide mix and press into loaf shaped silicone moulds. This mix will make 10 bases. 

   
   

   TIP: If you don't have loaf tins you can press base into a 27 x 19 cm slice tin.
   

3. Bake in oven for about 15-20 minutes until base is lightly browned.  While the base is baking prepare the creamy lemon topping.

Creamy Lemon Topping

1. Place butter and sugar into a saucepan and stir over low heat until melted and sugar are well combined. Now add eggs, yolks, lemon juice and cream. 

2. In a separate bowl, beat eggs with a whisk and add to the butter mix. Heat gently to curdle eggs and whisk to combine.
   

3. Add the coconut flour and whisk again to combine
   

4. Lower oven temperature to 160C.Remove bases from oven and pour lemon mixture between moulds

5. Return bars to the oven and bake for about 15-20 minutes. Once cooked cut the bars in half for 20 serves, enjoy!

   
   

   TIP: Keep an eye on them as you want the lemon mixture to still be "jiggly". It will appear uncooked but will set on cooling.