1Butter Cookie Recipeor your own sugar cookie recipe
2lemonsjuiced about 1/3 cup
2tsplemon zestuse the juiced lemon rinds
1/2tsp himalayan salt
1/4cupgluten free flourI used cassava flour
1/3-3/4cup organic honey1/3 is tart!
1TbspLand O’lakeGreat Lakes Gelatin or gelatin
2organic eggsoptional but worth it!
1/4cupraw shredded coconut
Heat your oven or toaster over to 350 degrees or 150 C. Butter an 8X8 baking dish or pan of equal size. Press your Cassava Butter Cookie crust or your own crust into the pan. Bake for about 20 minutes. Check it often. When the top is golden brown it is done.
Set aside to cool while you make the lemon filling.
I used an immersion blender but you can place all the ingredients into a blender or food processor. Blend all the lemon filling for about 2 minutes.
Pour over cooled crust.
Sprinkle the top of the filling with the 1/4 cup of raw coconut.
Cook in the preheated oven or toaster oven for 20 minutes or until the edges are golden.
Let cool at room temperature then top with Coconut Whipped Cream and enjoy!