Honey-Lemon Squares

 

While lemons generally grow year-round, technically lemon season is late winter/early spring, we can't think of a better way to welcome Spring into our kitchens than with a bright, citrusy lemon dessert!

 

Honey-Lemon Squares Recipe
By Rachel Sardina

Ingredients:

Crust:

1 cup flour
1/3 cup coconut oil, melted
2 tbsp Astor Apiaries Orange Blossom Raw honey

Custard:
4 eggs
1 tbsp lemon zest
1/2 cup fresh lemon juice
1/2 cup Astor Apiaries Orange Blossom Raw honey
3 tbsp flour

 

Directions:

1. Preheat oven to 350 degrees. Grease an 8x8 baking dish with butter or oil

2. In a bowl, combine the crust ingredients and mix until smooth dough forms. Place in baking dish, cover with parchment or wax paper and push dough evenly into baking dish. Remove parchment paper and bake for 10 minutes.

3. Combine all custard ingredients in separate bowl and whisk until evenly combined. Pour over crust and bake for 25 minutes. Cool for 2 hours in refrigerator before serving. Store in an airtight container for up to 3 days.