Lemon Coconut Almond Crumble Bars

LEMON CURD

1. In a saucepan whisk together the lemon juice, egg and yolks, honey, and salt.
2. Drop in the butter while whisking constantly over medium to medium-high heat.
3. As the butter begins to melt, switch to a silicone spatula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken.
4. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat.
5. Push the curd through a strainer, pressing down with the back of your silicone spatula to get as much through as possible. You’ll just be left with a few small lumps of cooked egg.
6. Chill until cold, as it will thicken much more.

CRUMBLE BARS

1. Preheat the oven to 350. Grease a loaf pan and line it with parchment.
2. In a small bowl combine all of the crust ingredients except for the chopped almonds.
3. Once you reach a packable sand mixture dump 1/2 to 2/3 of the mixture into the loaf pan.
4. Bake for 6-8 minutes or until the edge turns ever so highly golden.
5. Add the chopped almonds to the leftover crust mixture.
6. Pull out the pre-baked crust, add about 1/3 to 1/2 cup of the chilled lemon curd to the crust, and then the crumble on top.
7. Bake for another 8-10 minutes or until the crumble is golden brown.
8. Let the bars cool completely before chilling in the fridge for at least 2 hours before cutting