Lemon Bars

Having guests for dinner. Erik will grill steaks, and I will serve
beer, red wine, peanut cole slaw as close to Bandera's, Chicago, as I
can--first try, recipe and special ingredients. Also, these Lemon
Bars. Plus maybe broiled asparagus and maybe a Biblical Salad.

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Ingredients:Filling:6 whole eggs
1/2 c. honey
1 c. lemon juice (about 8 lemons)
1/2 c. coconut oilCrust:1 c. of raw almonds
1 c. of raw pecans
1/4 c. honey
1/2 c. of melted coconut oil
2 eggs
Directions:Filling:1. Whisk eggs, honey, and lemon juice together in a
small sauce pan.
2. Heat on medium/high and add coconut oil. Stir until the coconut oil
has melted.
3. Continue stirring until the mixture thickens and bubbles.
4. Remove from heat and place in a bowl in the refrigerator to cool
and thicken further.Crust:1. Place nuts in a food processor or blender
until finely chopped, do not puree. They should be in tiny pieces but
not as fine as almond flour.
2. Mix the nuts with the remaining ingredients until they are well combined.
3. Spread over the bottom of a greased 8 x 12 pan. I used olive oil.
4. Heat oven to 400* and bake for 15-18 minutes. The crust will be
done when you can insert a toothpick in the middle and it comes out
clean.
5. Cool crust completely before layering the filling over the top.
Return to the refrigerator until ready to serve.