Preheat oven to 350 F.

Line a 9×13 inch baking dish with parchment paper.

Whisk the coconut flour with salt.

Thoroughly stir in the honey until it’s evenly mixed and crumbly.

Add the room-temperature coconut oil and stir until it’s evenly combined.

Pat the dough down into the bottom of the baking dish for an even thickness.

Bake at 350 for approximately 17 minutes or until it starts to brown.

Remove from the oven and let cool on the counter while you prepare the filling.

Dissolve the honey into the lemon juice.

Working quickly, whisk in the eggs.

Whisk in the lemon zest.

Pour the filling into the now cooled crust.

Bake at 350 for 25 – 30 minutes or until it’s stiffened.

{Note: you will know it’s finished when it stops jiggling if you shake the dish.}

Let it cool on the counter for 30 minutes than the refrigerator for 3 hours or over night.

Cut into squares and serve chilled.

Enjoy!