Honey-Sweetened Lemon Bars

We suggest this honey for this recipe:

INGREDIENTS

For the Crust:

• 3/4 cup All-Purpose Flour (cassava flour recommended for a gluten-free option)

• 1/4 cup Tapioca Flour

• 1/4 cup Collett's Humboldt Honey

• 1/4 cup Melted Lard or Butter (for a rich flavor)

• 1 teaspoon Sea Salt

• 1 teaspoon Nutmeg

For the Lemon Filling:

• 4 Fresh Eggs, room temperature

• 1/2 cup Collett's Humboldt Honey

• 1/2 cup Freshly Squeezed Lemon Juice

• 3 tablespoons Tapioca Flour

DIRECTIONS:

Prepare the crust:

• In a mixing bowl, combine the all-purpose flour, tapioca flour, Collett's Humboldt Honey, melted lard (or butter), sea salt, and nutmeg. Stir until all ingredients are well mixed. The mixture will be somewhat sticky.

• Line an 8x8-inch baking pan with parchment paper. Spread the crust mixture evenly across the bottom of the pan.

• Preheat your oven to 350°F (175°C). Bake the crust for 12-15 minutes, or until it turns a golden brown color. Remove from the oven and let it cool completely.

  Make the Lemon Filling:

• In a clean bowl, beat the eggs with a whisk. Gradually add Collett's Humboldt Honey to the eggs, continuing to whisk until the mixture is smooth.

• Incorporate the freshly squeezed lemon juice into the egg and honey mixture, beating well.

• Add the tapioca flour to the mixture, whisking until it's fully integrated and the mixture is smooth.

  Assemble and Bake:

• Once the crust has cooled, pour the lemon filling over the top, spreading it evenly.

• Bake in the preheated oven at 350°F (175°C) for 22-25 minutes, or until the filling is firm to the touch and no longer jiggles in the center.

• Remove from the oven and allow the bars to cool to room temperature. Then, chill in the refrigerator for at least 4 hours, though overnight is preferable for the best texture and flavor integration.

Serving Suggestion: Cut into squares and serve chilled. These honey-sweetened lemon bars make a refreshing treat, perfect for any occasion.