Preparation
Prepare Your Oven and Pan: Preheat your oven to 360°F / 180°C.
Grease a rectangular oven dish (approx. 8x8 inch) with a little coconut oil.
Mix the Crust: In a medium bowl, combine the coconut flakes, melted coconut oil, and ground almonds.
Using your hands, mix and press the together until the mixture is well-combined and feels like damp sand.
Pre-Bake the Crust: Press the crust mixture evenly into the bottom of your prepared baking pan.
Bake for 15 minutes, or until the edges are golden brown.
Remove from the oven and set aside to cool slightly.
Create the Lemon Cream: While the crust bakes, prepare the filling.
In a blender or a bowl with a whisk, combine the eggs, lemon juice, coconut flour, and sweetener.
Blend or whisk until the mixture is completely smooth and frothy.
Assemble the Bars: Pour the lemon cream mixture evenly over the pre-baked crust.
Final Bake: Carefully place the pan back into the oven and bake for an additional 20 minutes. The center should be set but may have a slight wobble.
Chill for Perfection: Remove from the oven and let it cool completely at room temperature.
Then, transfer to the refrigerator to chill for at least 6 hours, or preferably overnight. This step is essential for the cream to set.
Serve and Enjoy: Once fully chilled and set, cut into 8 cubes and serve cold.
Do not skip the chilling time! This is crucial for the lemon cream to set properly, ensuring clean, perfect squares when you cut them.
