Luscious Lemon Bars - Gluten Free High Protein Lowfat No Refined Sugar

Growing up, lemon bars were always one of my favorite baked goods, but if you've ever made them using a traditional recipe, the amount of sugar that goes in is a real buzzkill. A while back I concocted this healthier version:1. Reduce Fat. Replace butter with organic coconut oil. Use only 2 Tbsp versus 1 cup! Add an egg to maintain moisture content potentially lost when removing so much fat. Crust will be more like a shortbread cookie, which I find better because it's less of a crumbly mess and I hate cleaning up after people.2. Go Gluten Free. Use dehydrated reduced fat coconut and gluten free flour in the crust and filling respectively to please gluten-intolerant guests.3. Reduce sugar. Instead of using over 3 cups sugar, prevent giving the ones you love Diabetes, by using a limited amount of naturally sweet unrefined honey and calorie free stevia powder.4. Protein Domination. To make up for volume lost to sugar, add more eggs to lemon filling yielding a delicious custard-like texture that is nearly all protein!Now I feel less guilty! Enjoy!INGREDIENTS*As always, please use organic ingredients for YOUR health!For the crust:1 1/2 cup Let's Do Organic Reduced Fat Shredded Coconut1/4 teaspoon sea salt1/2 teaspoon baking powder1 large egg, room temperature2 tablespoons coconut oil, room temperature1 tsp stevia1 1/2 tsp honeyFor the luscious lemon layer:8 large eggs, room temperature2 Tbsp honey, warmed1 1/2 tsp stevia3/4 cup fresh squeezed lemon juice (about 4 lemons)3 Tbsp gluten free flourZest from 4 lemons, dividedDIRECTIONSPreheat the oven to 350 degrees. Line an 8-inch square baking pan with foil. Drop 1/2 tsp coconut oil onto foil and rub bottom of pan and 2 inches up the sides.In high speed blender, blitz up shredded coconut, sea salt, baking powder and stevia until a fine feathery powder forms. In medium sized bowl whisk together egg, honey and coconut oil. Add coconut mixture and 1 tbsp of the lemon zest to egg mixture and mix with fork until combined. Firmly and evenly press dough into bottom of pan and 1/4" up the sides. Lightly fold foil over edge of crust to prevent burning. Bake crust for 6 minutes at 350 degrees. Remove from oven and reduce oven temperature to 300 degrees.Meanwhile, to make the filling, whisk together remaining 8 eggs, stevia, honey, lemon juice, gluten free flour and lemon zest (reserve 1tbsp for top of custard).Pour lemon mixture over warm crust and place in oven. Bake until the filling sets, about 20-25 minutes. Sprinkle top with remaining lemon zest. Let cool in the pan on stove. Refrigerate until chilled. Lift from pan using foil as handles. Cut into 16 squares.