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Preheat the oven to 350ºF and adjust the rack to the middle position.
Place the almond flour, coconut flour, gelatin, sugar and arrowroot flour in the bowl of a food processor and pulse 4-5 times to incorporate. Add the butter and pulse for eight 1-second pulses, or until the mixture resembles wet sand. Process until the mixture forms a firm dough.
Place the dough in a buttered 8×8-inch baking dish and press evenly to cover the bottom of the dish. Bake for 15 minutes or until crust is golden brown around the edges. Let cool while you make the lemon and cranberry layers.
For the blueberry layer:
Place the cranberries and sugar in a medium saucepan and heat over medium heat. Stir occasionally and cook until the berries burst and the mixture has the texture of jam, about 15 minutes. Add the lemon zest. Pour into a blender and blend until smooth. Pour over the baked base and spread evenly.
For the lemon layer:
Place the melted butter, honey, eggs, yolks, lemon zest, just and salt in the top of a double boiler (or place a heatproof glass bowl over a small pot of boiling water). Whisk continuously until mixture thickens, like pudding, about 6 minutes. Immediately pour the lemon mixture evenly over the blueberry layer to create 2 distinct layers.
Bake for 23 minutes or until filling sets around edges. It will still move a little in the middle when you shake it, but don’t worry: the filling will firm up as it cools. Let cool to room temperature and then refrigerate until cold. Sprinkle with powdered sugar, cut into bars and serve.
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