Mix all ingredients in a bowl until well combined. Transfer in a square baking form previously oiled with olive or coconut oil. Press the dough well on the bottom and up the sides of the baking dish. Prick the dough with the fork a few times in order to allow the dough to stay on the bottom during baking time (and not doing air bubbles). Bake for around 10 minutes, take out and let cool out a little bit.
For the filling
Put again all ingredients into a blender and mix well. Wait 10 minutes so the coconut flour can absorb all the wet. Whisk again until the filling is really smooth.
Now transfer the filling on the half ready crust, and bake again for around 15 to 20 minutes. The center should not be dry but still a little wet.
Take out of oven and let it cool out well. Then transfer the baking dish into the fridge until chilled.
Incredibly fresh, smooth and the same not filling up your belly. Summer is fruit time so some blueberries, strawberries or peaches may be nice as well in the yummy lemon filling. And they are great with lemon taste as well.
Danielle Walker used fresh ground sunflower flour which I changed into almond flour. I don't know the result with the sunflower flour but mine can't be topped! While in the original recipe it were more bars for me it's more a lemon tart. Bake the 'pie' a little longer if it's still too wet in the middle. It should be smooth inside not wet.
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