Lemons seem to be in generous supply at the moment, the local fruit shop has amazing big juicy ones and family and friends are donating them left right and centre.  This was lucky as I caught a nasty flu (not so lucky!) while on holiday and hot lemon, honey and ginger drinks went down really well when I was home sick for a few days!  Still recovering from this annoying bug, but I have finally got my appetite back (I know I am really sick when I am not hungry!) so I was dying to get back in the kitchen and baking was definitely in order, something lemony…….

Inspired by a work colleague who made a yummy sticky lemon slice the other day, I set out to make a healthy version, double layered, but simple to make.  This recipe does use a lot of eggs, so as well as a lemon supplier you may want to know someone with chickens!  I used large free range eggs in this recipe.

Lemon Honey Slice

Custard Topping – Making the custard part was fun!  Be patient though you think it is not going to thicken and then voila!

5 whole eggs (large size, use 6 if a bit smaller)

1/2 cup honey

1/2 cup coconut oil

Juice of 6 – 8 lemons (~1 cup)

Zest of 1 lemon

*A Zester is a handy tool when recipes require zest, I had been using my grater up until this point but it was not really working so after 3 different supermarkets I finally found a zester for $2.99, success! 🙂

Method – can prepare in advance:

• Whisk eggs in a large pot.  Add the honey, lemon juice, and zest, and place on a medium heat.
• Add coconut oil and continue stirring until melted into the mixture.
• Whisk gently until mixture starts to thicken (may take 5mins or so) and starts to bubble.
• Once thick and custardy remove from heat, then once cool place in the fridge.

Base:

1 cup of almonds

1 cup of cashews or macadamias

2 TBsp of honey or pure maple syrup

1/2 cup melted coconut oil

Zest of 1 lemon

2 eggs

Method:

• Preheat oven to 180°C
• Place the nuts in food processor, pulse until in small chunky pieces (not floury)
• Melt coconut oil and honey in a pot gently
• Whisk eggs, add to coconut oil and honey, add zest
• Combine all ingredients in the food processor and pulse to mix through
• Line a square baking tray with baking paper and pour base mixture in
• Bake for about 15 minutes, or until cooked and golden
• Allow base to cool
• Once cool spread the cooled topping over the base and sprinkle with threaded coconut
• Place back in the fridge or freezer this will set it nicely, then it is ready to be devoured.  Can even be eaten straight from the freezer

Enjoy ❤