1Tbsp.Arrowroot or Tapioca Flour + more for dusting if desired
Instructions
For the filling, juice the lemons until you reach ½ C. Then whisk together the lemon juice and zest, honey, eggs, and egg yolk, coconut flour, and arrowroot or tapioca flour. Set aside.
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 it 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 (see notes below) and preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.
Once the oven is preheated, bake the crust for 8 - 10 minutes or until lightly browned.
Slightly press the crust down if it puffed up during baking, then immediately pour the filling into the hot 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 :)
Notes
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, Besti, or Arrowhead Mills because these are 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.
A glass or ceramic pan is preferred. While this has never happened to me, a metal pan can occasionally leave a metallic aftertaste.