Preheat the oven to 350 F.
Prepare a 9x9 baking dish by greasing lightly with coconut oil and cutting parchment paper to fit. You’ll need extra up the sides to be able to pull the finished squares out when they’re done.
Add all the crust ingredients to a food processor and pulse until well combined. Scrape down the sides halfway through. It’s ok if there are some small pieces of pecans left.
Press the crust mixture evenly into the bottom of the baking dish. Using a fork, poke several holes in the crust to keep it from bubbling up while baking.
Bake the crust in the oven for 15-18 minutes. The crust should be golden brown when done. Set aside to cool.
For the lemon filling, start by adding 3 Tbsp water to a small bowl. Sprinkle the gelatin over the water and set aside.
In a medium saucepan, combine the lemon juice, remaining water, honey, and lemon zest over medium low heat. Whisk constantly for 5-7 minutes, making sure to not let it boil.
Temper the egg yolks by adding half the warm lemon mixture to the yolks and whisk constantly.
Add the tempered egg yolks to the saucepan and continue to heat for 7 minutes, whisking constantly. The sauce will begin to thicken.
Remove the pan from heat and whisk in the gelatin until it is thoroughly combined.
Strain the lemon mixture into a bowl and place in the fridge to cool for 20 minutes.
Once the mixture has cooled, pour it into the crust and place in the fridge for 3 hours, or until the lemon filling has set.
One more layer to go! Again, start with 3 Tbsp water in a small bowl and sprinkle gelatin over the water and set aside.
Combine blueberries, remaining water and maple syrup in a medium saucepan over medium heat. Allow the berries to open and release their juice. Let simmer for about 10 minutes, stirring frequently.
Using a potato masher, mash the blueberries until most of them are no longer whole.
Add the gelatin to the blueberries and stir to thoroughly combine.
Place blueberry sauce in a bowl and chill in the fridge for 20 minutes.
Once the blueberry sauce is chilled, pour over the lemon filling, and continue to chill for 3 hours, or until the blueberry top has set.
Remove from the baking dish and cut into squares.
