A little while ago I baked these delicious morsels of lemon goodness for the ‘Building Your Brand Masterclass Series’ at the Victorian Institute of Sport. Needless to say, they went down a treat!


  • 2 c almond meal
  • 1/4 c arrowroot or tapioca starch
  • 1/4 c desiccated coconut
  • grated rind of one lemon
  • 1/4 c honey
  • 1/2 c coconut oil
  • 2 eggs

Blend all these ingredients together and press into a lined tin (I use a 30cm x 20cm/12in x 8in size). Cook for about 10-15 mins, or until browned at 180 degree celsius. Let it cool once cooked.


  • 4 eggs
  • 3/4 c lemon and orange juice (I had one orange and one lemon, and that got me that amount, so thats what I used. It turned out quite tangy, so use less lemon, more orange if you don’t like it too tart)
  • 1/4 c honey
  • 1/2 c coconut oil
  • vanilla

Whisk eggs, juice and honey in a pot, then move to a low temp on the stove. Heat until honey dissolves through, keep whisking, don’t let those eggs scramble! As it warms, slowly drizzle the coconut oil in, and keep whisking. Keep whisking until it starts to thicken and becomes custard like. It’s pretty much a paleo version of lemon butter. Throw a splash of vanilla in there and let it all cool.

Once everything is cool, spread the custardy topping onto the biscuity base, and sprinkle with a dusting of coconut. Put in the freezer to set, then eat it however you want! In fingers, squares, or the whole darn slab of it. Mmmm.


Thanks to The Folk Style for the recipe.