JIMMY MOORE’S MACADAMIA NUT CRUSTED LUSCIOUS LEMON SQUARES

The Crust
13 ounces macadamia nuts
1 Tbs fresh local honey
4 Tbs lemon zest
3 large pastured eggs
2 Tbs Pure Indian Foods grass-fed ghee, melted
Coconut oil (enough to grease your pan)
Preheat oven to 375 degrees. Take a paper towel and dip it in your coconut oil. Liberally grease the bottom of your 9X9 inch dish or pan (mine is a glass dish baking pan). Pulse blend the macadamia nuts 4 ounces at a time and dump into a mixing bowl when you create crumbs. Repeat until all of the nuts are chopped up into your “flour” mix. Add honey (or you can substitute some stevia if you don’t want to add the carbs to your recipe), lemon zest, and eggs to the macadamia nuts and whip vigorously with a fork until well-blended. Do a taste check of the batter to make sure it has the appropriate sweetness for you. You’ll taste a subtle lemon flavor, but not overpowering (saving that for the custard). Empty batter into baking dish and gently press down the batter with a spoon until it is evenly distributed along the bottom of the pan. Place pan into preheated oven and bake for 15 minutes or until golden brown. Allow crust to completely cool on counter or quickly in the freezer.
The Lemon Custard
1/2 cup Pure Indian Foods grass-fed ghee, melted
1/2 cup coconut oil, melted
8 large pastured egg yolks
2 Tbs fresh local honey
2 packets of stevia (or liquid stevia equivalent)
Zest of 3 lemons
1/2 cup freshly-squeezed lemon juice
While crust is baking, whisk egg yolks, honey, stevia and lemon zest in a mixing bowl until blended. Pour mixture into a sauce pan on medium heat adding in the ghee, coconut oil and lemon juice. Continually stir this mixture to prevent the eggs from getting cooked in the bottom of the pan. Once the mixture begins to thicken, remove from the heat immediately and continue stirring. Strain this mixture through a fine sieve (if not, you’ll get some of the lemon pulp and even a few seeds in your custard) and place in refrigerator or freezer until completely cooled.
Making The Lemon Bars
Preheat oven to 350 degrees. Remove completely cooled crust and custard from the freezer and/or refrigerator. Carefully spread a layer of the thickened lemon custard mixture over the top of the crust covering it completely. Place the dish in the oven baking it for 10-15 minutes until the custard becomes nearly translucent. Allow the finished bars to cool in the freezer for 20-30 minutes. ENJOY!