1Tbsp.Arrowroot or Tapioca Flour + more for dusting if desired
1Large Egg Yolk
In the bowl of a food processor, add the almond flour, coconut flour, and salt. Give it a good whirl to combine. Next, add coconut oil and pulse until it's combined. After that, mix in the honey, egg, and vanilla. It should form a ball in your food processor.
If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place in the fridge until you are ready to use it. It can be kept in the fridge for up to two days. If not, press the dough into the bottom of a greased 8 x 8-inch baking dish. Preheat the oven to 350 degrees and prick the bottom of the crust a few times with a fork. While the oven is preheating, place the crust in the freezer.
Bake the crust for 8 - 10 minutes or until lightly browned. Set aside.
For the filling, juice the lemons until you reach 1/2 C. Then whisk together the lemon juice and zest, honey, eggs and egg yolk, coconut flour, and arrowroot or tapioca flour.
Slightly press the crust down if it puffed up during baking, then pour filling into the baked crust. Place back in the oven for 15 - 20 minutes or until the center is set but slightly jiggly.
Cool on a wire rack for 20 minutes then place in the fridge until chilled to finish setting up, about 2 or 3 hours.
Dust the top with tapioca flour, arrowroot flour, or powdered sugar :)
A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
If you don’t have a food processor: Whisk together the dry ingredients, then cut in the coconut oil with a pastry cutter or 2 forks. Next, add in the egg, honey, and vanilla until well combined.