Ingredients

• crust
• 1⁄2 cup avocado oil
• 1 tablespoon maple syrup
• 3 tablespoons water
• Pinch salt
• Filling:
• Zest of one lemon
• 3⁄4 cup fresh lemon juice (about 5-6 lemons)
• 4 large eggs
• 1⁄2 cup honey
• 1/3 cup coconut cream, from a chilled, unshaken can of full fat coconut milk

Directions

1. Preheat oven to 350 degrees Fahrenheit

2. In a medium mixing bowl, combine Otto’s Naturals – Cassava Flour, avocado oil, salt and maple syrup. The dough will look like a thick cake batter.

3. Mix in 3 tablespoons of water (the water will actually make the dough thicker and drier, believe it or not). If the dough is still on the wet side, add another 1⁄2 – 1 tablespoon of water.

4. Press into a 9-inch tart pan and place on a baking sheet. Using a fork, poke holes all over the bottom of the crust.

5. Bake for 12 minutes

6. Make the Filling:

7. In a large mixing bowl, whisk together the lemon zest, lemon juice, eggs, honey and coconut cream.

8. Pour into the par-baked crust and bake for 20-25 minutes, or until just set (the center should still jiggle a little bit and will firm up as it cools).

9. Allow to cool completely before serving, about one hour.

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