• Preheat oven to 350°F. Line a 9x13" pan* with parchment paper.

For the crust:

• Add the almond flour, coconut flour, coconut sugar, and salt to the bowl of a food processor. Pulse to combine. Add the coconut oil/butter and eggs and pulse until the mixture starts to form a ball. You can also combine the mixture in a bowl using a pastry cutter or two knives.
• Dump the mixture in to the parchment lined pan and press firmly into an even layer with slightly raised rim around the perimeter of the crust (this will help hold the lemon topping in place).
• Bake for 12 minutes, until lightly browned. Remove to a wire rack to cool and reduce oven temperature to 325°F.

  After a minute or two of cooling, press down firmly with a spatula (or your hands) all over the crust and reinforce the shape of the slightly raised perimeter. This will help your crust stay firm and keep its shape once the lemon topping is added.

Topping:

• While the crust is baking, prepare the topping. Add all ingredients to a bowl and beat or whisk until frothy and well combined (a few minutes). Filling will seem quite thin and liquid-y, don't worry - it will set nicely in the oven! Pour the topping over the crust (after you have pressed it firmly).
• Bake at 325°F for 25-30 minutes, until filling is set (it should jiggle like jello, not be wobbly and loose in the centre). Cool fully on a wire rack, then refrigerate for at least 4 hours (I like to leave mine overnight) before slicing and serving. Keep bars in an airtight container in the fridge. Enjoy!