Recently I was presented with a challenge. A friend of many, many years asked me to come up with a recipe and name it after her and another close friend. Hmmm…so I started thinking…
What is it about those friendships that span from your teen years to adulthood? When you stay friends for that long, there’s definitely something that bonds you. Something that keeps those people in your heart even though years can pass without saying a word to each other. Then when you finally do reconnect, you are immediately back to where you were without skipping a beat.
I was my good fortune growing up to have friendships like that. Many from high school, others way before that.
I happened to have a great class back in high school. Some of the most amazing people in my life to this day were friends I made way back when. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-bqi0b’]
I’m not a person who lives in the past and thinks those were the best times of my life. But I will admit, it was an unforgettable time because of the cool group of girls (and let’s not forget the guys!) I counted as friends back then. And best of all, they’re all still great friends to this day. (You know who you are!)
So back to the challenge. When you’re asked to create a recipe by one of your friends, you just do it. It’s like climbing the bubble roof at Charles Wright. You don’t question, you just start climbing. And pray you don’t fall.
At first I thought this very special recipe should be spicy. Something with a lot of zip and layers of flavor, like a good friendship that grows over time. But then I thought of Miss Beth and Bonnie, the girls who tossed the challenge into my lap…sweet, tart and sassy. Girls that makes you smile. Yep. That’s the direction I would go. And did I mention the crust is loaded with nuts? :)
This recipe is to my friends. For your love, support and all the stuff in between. XO
Ingredients
- Crust ingredients
- 1 egg
- 1 cup crushed pecans
- 1/2 cup melted coconut oil
- 1 cup almond flour
- 3 tbs raw honey
- Lemon topping
- 1 cup fresh lemon juice
- 6 eggs
- 1/2 cup raw honey
- 1/2 cup melted coconut oil
- coconut to sprinkle on top
Instructions
- In a food processor lightly pulse the pecans.
- Whisk 1 egg.
- Combine egg, almond flour, pecans, honey and melted coconut oil for the crust.
- Spread out mixture in a 9x9 pan and bake crust at 350 degrees F for about 20-25 minutes, or until golden.
- Filling
- Whisk 6 eggs
- Combine fresh lemon juice, eggs and raw honey over medium heat. Slowly add the coconut oil.
- Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
- When thickened, remove from heat and spread over crust.
- Place in refrigerator for a couple of hours.
- Top with coconut.
- Cut into squares and eat up!
- Store remaining Lemon Bliss Bars in refrigerator.