Lemon Lime Custard Cake (grain-free : primal)

Lemon and lime give this custard cake a wonderful, fresh flavor.  It is rich, and especially tasty with some whipped cream, sour cream, or vanilla ice cream on top.  We enjoyed this for breakfast as well as dessert.

Lemon Lime Custard Cake

• 1/2 cup butter
• 1/2 cup plus 2 Tb honey
• 8 oz softened cream cheese
• 1 Tb vanilla extract
• 1/2 tsp celtic sea salt
• 4 eggs, preferably from pastured hens
• one small lime
• one large lemon
• 3 Tb coconut flour
• Garnish: whipped cream, sour cream, or vanilla ice cream

1. Melt the butter in a small saucepan over low heat.  Turn off heat, stir in the honey, and allow to cool a bit.
2. Meanwhile, beat the cream cheese in a large bowl until light and fluffy.  Beat in the vanilla extract, eggs, and salt.
3. Use a microplane rasp or other fine grater to zest the lime and the lemon.  Then use a reamer to juice both the lime and the lemon.  My small lime yielded about 1 Tb plus 2 tsp of lime juice, and my large lemon yielded about 4 Tb of lemon juice.  
4. Pour the lemon juice, lime juice, and both zests into the butter/honey.  Stir a bit.
5. Beat the butter/honey mixture into the cream cheese.
6. Measure out the coconut flour into a small bowl and whisk to break up any clumps.  Then beat the coconut flour into the cream cheese mixture.
7. Butter a glass pan.  I used an 8X8 square glass dish.
8. Pour the batter into the buttered pan.
9. Bake in a 300 degree F oven for about 45-50 minutes, until the edges have browned a little and the middle is bubbling nicely.
10. Remove from the oven and allow to cool to room temperature. Cover the dish. Then transfer to the fridge and chill for several hours.
11. Top the custard cake with some whipped cream, sour cream, or vanilla ice cream.  Enjoy!