steps

1. 1.

   Cut off the tops of the lemons and scoop out the flesh. Set aside.

2. 2.

   In a medium bowl, whisk together lemon juice, lemon zest, coconut sugar, egg yolks, and honey until smooth.

3. 3.

   Pour the mixture into a saucepan and cook on low until it thickens.

4. 4.

   In another medium bowl, beat egg whites with cream of tartar until stiff peaks form.

5. 5.

   Add vanilla extract and mix until well combined.

6. 6.

   Fill each lemon cup with 1 tbsp of the lemon filling and top with 1 tbsp of the almond-meringue mixture.

7. 7.

   Repeat the layers until the lemon cups are full.

8. 8.

   Bake at 350°F for 10-12 minutes until the meringue is golden brown.

9. 9.

   Chill in the refrigerator for 1 hour and serve.