Heat the oven to 350F

Generously rub a square pan with coconut oil

with electric mixer or hand whisk, mix together honey and coconut oil until creamy and smooth

add in coconut flour and blend until smooth

disperse evenly a thin layer over the bottom of the pan

cook for 8 minutes

remove and let cool to room temperature (around 30 minutes)

whisk together honey, lemon zest and eggs with a whisk (not electric) until smooth

add in juice of 3 lemons and the coconut flour, whisk by hand all together until smooth

pour mixture over top of the cooled crust

bake for 21 minutes until centre is a little jiggly still

let cool at room temperature for another 30 minutes

place in fridge overnight or minimum 6 hours

remove from the fridge and cut into squares or bars

feel free to top wth icing sugar