Preheat oven to 325F.

Combine almond flour, tapioca starch, lemon zest, and sea salt in the bowl of a food processor. Pulse to combine.

Add cold butter cubes and raw honey and pulse again (lightly) until crust just barely comes together. It will be crumbly. Press into an 8x8” baking pan.

Bake for 20 minutes, or until golden.

Remove and let cool. Lemon Filling

3 pastured eggs

1/3 c. raw honey

1 lemon, juice & zest

1 t. vanilla extract

½ c. blanched almond flour

1 T. tapioca starch

¼ t. sea salt Leave oven heated at 325F.

Combine eggs, honey, lemon juice and zest, and vanilla extract in the same food processor bowl previously used for the crust. Process until combined and pale yellow, about 60 seconds.

Add almond flour, tapioca starch, and sea salt. Process again to combine, about 30 seconds. Scrape down sides and process another 30 seconds.

Pour into cooled crust and bake 25-30 minutes, or until center is set. Lemon Cream Glaze

1 T. raw honey

2 T. grass-fed butter or virgin coconut oil

1 lemon, juiced

¼ c. organic coconut butter Combine ingredients in a small saucepan over medium-low heat.

Cook until everything is melted and smooth, whisking frequently.

Remove from heat and pour onto cooked filling. To set the glaze (if desired), refrigerate 30 minutes before serving. Best stored at room temperature in a sealed container.