Meyer Lemon Bars Gluten Free & Grain-free

I have an obsession with citrus plants.  Over the last few years I have accumulated quite a few.  Maybe it is a subconscious desire to live in a tropical area.  It certainly is a challenge growing them in Nebraska.  There really isn't anything like the smell of lemon blossoms.  Over the last few weeks, since the weather has gotten cold, it's a little bit of heaven just walking by them and smelling the sweet smell. I don't know where I found this recipe, but it's one I will continue making.

Meyer Lemon Bars

Crust:

1 1/2 cups Almond Meal

1/4 cup honey

1/4 cup coconut oil, melted

1/2 tsp baking soda

1/8 tsp salt

Lemon Filling

1 Meyer Lemon, seeded and cut into pieces

1/4-1/2 cup honey

1/3 cup lemon juice

4 eggs

4 TBLS cornstarch

1/4 tsp salt

3 TBLS coconut oil

Preheat oven to 350 degrees.  In a food processor add all ingredients for crust.  Pulse until smooth.  Press into parchment lined 8 x 8 pan.  Bake for 15-20 minutes.  Remove and let cool, slightly.

In food processor, add lemon, lemon juice and honey.  Pulse this until the lemon is completely smooth. Add remaining ingredients and pulse to combine.  At this point you can adjust the amount of honey.  Pour into baked crust.  Bake for 25 minutes.