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Ingredients
  • subheading: For the crust:
  • ¼ Cup Honey
  • ½ Cup Coconut oil, at room temperature (it should be the consistency of soft butter)
  • Pinch of salt
  • 1 Cup Coconut flour, sifted (95g)
  • subheading: For the lemon topping:
  • 3 Eggs
  • ½ Cup Honey
  • 2 tsps Lemon zest (about 1 large lemon)
  • 2 tsps Coconut flour, sifted
  • ½ Cup Fresh* Lemon juice (about 3 large lemons)
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