We love it when the Java Plums and Meyer lemons are going off at the same time! It means we get to have this delightful dessert, a tangy sweet burst of color and flavor.
1/2 cup unsalted butter
1 cup all purpose flour
1 cup sugar
1/4 cup coconut sugar
1/4 cup freshly squeezed lemon juice
2 large eggs
1/4 teaspoon salt, plus 1/8 teaspoon, divided
2 teaspoons lemon zest
1/2 teaspoon baking powder
Place a rack in the center of your oven and preheat the oven to 350° F (177° C). Line an 8×8-inch pan with parchment paper and set aside.
In a small saucepan, melt the butter. In a medium mixing bowl, stir together the flour, 1/4 cup coconut sugar, and 1/8 teaspoon salt. Pour the butter over the top and stir to combine. The batter will be very wet.
Press the batter into an even layer in the pan lined with parchment paper. Bake the crust for 15 to 20 minutes, until barely light brown. Leave the oven at 350° F.
While the crust bakes, make the filling. Rub the sugar and lemon zest together until it’s moist and fragrant. Then add the eggs, lemon juice, baking powder, and remaining 1/4 teaspoon salt. Beat it well with a whisk. Pour onto the hot crust. Drizzle the Java Plum syrup on top.
Remove from the oven and allow it to completely cool. Cut into squares and serve. Enjoy!