Lemon desserts help digest protein and cleanse the blood by helping to balance blood pH. A zester adds important citrus flavonoids to your family diet. Flavonoids as well as eight minerals are needed to enhance the function of vitamin C to over 600 functions. Flavonoids such as rutin in lemon zest, plus quercetin, grape seed extract, and hesperitin help to maintain the integrity and firmness of blood vessels and cellular walls. The team reduces toxins and free radical damage, stops bleeding of noses, varicose veins and spider veins. Viruses, bacteria and parasites are weakened with vitamin C supplements. To prevent cancer and heart disease increase vitamin C to 3,000 mg. a day.

CHEF'S TIPS: No one wants concentrated pesticides, so use only organic lemons for grating fresh rind for zest. To keep the lemon color light resist white sugar and sweeten with liquid clover honey.

Preparation time: 30 minutes
Crust bake time: 10 minutes
Filling bake time: 20 minutes

Coconut Crust
3 large lemons zested (4 tbsp. - 60 ml)
1 cup (250 ml) unbleached spelt pastry flour
125 g. protein from unflavored whey protein isolate powder
½ tsp. (2.5 ml) stevia powder or xylitol powder
1 tsp. (5 ml) guar gum and vanilla flavor
½ cup (125 ml) shredded unsweetened coconut
1/4 tsp. (1.25 ml) salt with trace minerals
½ cup (125 ml) each extra virgin coconut oil and cold butter

6 large free-roaming eggs
¼ cup (60 ml) raw clover honey
1 tsp. (5 ml) stevia liquid or 1 cup xylitol ® powder
1¼ cups (313 ml) freshly squeezed lemon juice (Five large lemons)
¼ cup (60 ml) arrowroot flour
¼ cup (60 ml) wide lightly roasted coconut curls
Icing sugar in a shaker jar for a garnish

1.Gather all ingredients and tools. Preheat oven to 325 F. (165 C.)

2.Make the crust. In a large bowl, mix together flour, zest, protein powder, stevia powder, coconut, and salt. With a pastry cutter cut in coconut oil and cold butter until it's a fine crumble. Turn into a buttered 9 x 13-inch glass baking dish. Press the flour mixture with the flat of all your fingers or a mini roller into dish until evenly smooth. Bake for 10 minutes until set.

3.Remove dish from oven to a cooling rack. Reduce oven temp to 300 F. (150 C.)

4. Make the lemon filling. In a large bowl, whisk together the eggs with an electric beater. Stir in raw honey and liquid stevia, until egg foam becomes subdued. Mix arrowroot flour into the lemon juice, and then stir into the lemon egg filling. Pour gradually over the baked crust.

5. Bake for 20 minutes - or until eggs are cooked and firm.

6. Remove from oven, and cool. Garnish with sprinkles of icing sugar and coconut. Refrigerate. Cut into four lengths and eight across the width. Lift each piece with a narrow mini spatula onto a doileyed tray.
What's in it for me per 1-1/2″ square?

Calories: 148 Protein: 6 g. (16%) Fat: 7 g. (42%) Carbohydrate: 14.5 g. (39%) Fiber: 4 g. Vitamin A: 108 units Folic acid: Vitamin C: 4 mg. Calcium: 33 mg. Magnesium: 25 mg. Phosphorus: 42 mg. Iron: 0.4 mg. Potassium: 57 mg. Sodium: 49 mg.

via: Living Science