Lemon Curd

1. In a medium saucepan, whisk together the eggs, lemon juice and zest, honey and salt using a wire whisk.
2. Turn on the heat to medium and add the coconut oil.
3. Continue to whisk while cooking for about 30 seconds, until the honey and coconut oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
4. Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon. (Don’t worry if there are a few lumps).
5. Remove from heat, immediately pour the curd through a mesh strainer into a bowl. Since it’s thick use the back of a spoon to help things along through the strainer.

Set the curd aside to cool to room temp while you prepare the raspberry sauce.

Raspberry Sauce

1. Place raspberries and maple syrup or honey in a small saucepan and turn heat to medium to bring to a boil, stirring.
2. In a small bowl, dissolve the arrowroot in the lemon juice or water.
3. Once raspberries have broken down, stir in the arrowroot/lemon mixture and continue to cook on med/low heat, simmering for 2-3 minutes or until thickened, set aside to cool.

While lemon curd and raspberry sauce cool, make the crust and crumb topping.

Crust and Crumb Topping

1. Preheat your oven to 350 degrees.
2. Sift all the dry ingredients into a medium bowl and set aside.
3. In a large bowl, cream together the nut butter, coconut oil, honey or maple syrup, lemon juice, and extracts using an electric mixer on low speed.
4. Use a spoon or rubber spatula to stir the dry mixture into the wet until a sticky dough forms.
5. Line an 9” round cake pan with parchment paper along bottom and sides or grease with coconut oil.*
6. Press 2/3 of the chilled dough into the bottom of the pan to form the crust.
7. Add 2 tablespoons of almond flour to the remaining dough and mix to get a crumbly texture, add more if it’s not crumbly.
8. Chill in the refrigerator while crust pre-bakes.
9. Bake bottom crust in the preheated oven for 8-10 mins until set.
10. Once done, pour the lemon curd over the crust, then top with raspberry mixture.
11. Sprinkle the remaining chilled crumble evenly over the filling.
12. Return to the oven and bake 25-30 minutes or until the topping is lightly brown and filling is bubbly.
13. Cool on wire rack completely, then chill for 1- 2 hours until set. Cut into slices with sharp knife.
14. If you’re removing the cake from the pan: chill for 4 hours, pick the cake out of the pan by holding onto the overlapping parchment paper. Slide the cake off the parchment onto a plate.
15. Cut into slices and serve chilled or at room temperature.