1 1/2 cups almond meal
1/2 tsp sea salt
2 heaping TBSP coconut oil, melted
2 TBSP honey
2 tsp vanilla

One cup of Lemon juice

3 organic eggs
1/4 cup raw honey
1/2 tsp grated lemon zest

6 TBSP of coconut oil
1/2 cup of lemon juice

1 cup of blueberries

1 1/2 cups almond meal 1/2 tsp sea salt 2 heaping TBSP coconut oil, melted 2 TBSP honey 2 tsp vanilla 1/2 tsp grated lemon zest 6 TBSP of coconut oil 1/2 cup of lemon juice 1 cup of blueberries

Stir the almond meal, sea salt, coconut oil, honey and vanilla. Spread this out in a prepared glass pan and baked it in a 190 degrees oven for 15 minutes.

Take out and squeeze over half a cup of lemon, set aside the other half.

Put the eggs, honey and lemon juice in a saucepan. Give it a stir this up then put it on the stove on medium low. Stirred almost continuously or it will make a scrambled egg kind of thing on the bottom, and you don't want that. (although it will still taste good)

While this started to heat up, I put the coconut oil, one tablespoon at a time into the egg mixture. keep stirring, letting the coconut oil melt and when it all melted.
Then add the last 1/2 cup of lemon juice. Continue stirring until it begins to thicken. If you aren't sure if it has thickened, it hasn't thickened enough.

When it is thicker pour it over the top of the layer in the glass pan and spread it out.
Press 1 cup of blueberries into the lemon layer. Then pop into the fridge for an hour and then eat it up.

YUM YUM