Step 1

Preheat oven to 350F.

Step 2

In a medium bowl, whisk together the melted coconut oil (butter or ghee works too), agave nectar, and vanilla.

Step 3

Once combined, add the almond flour and salt.

Step 4

Fold together until completely combined.

Step 5

Line a square 9×9 inch pan with parchment paper.

Step 6

Spread the crust out across the bottom in an even layer.

Step 7

Bake for 13 minutes until golden brown.

Step 8

While the crust is baking, whisk together the lemon filling.

Step 9

The order that you add the ingredients will determine if the lemon layer looks good or looks terrible.

Step 10

In a medium bowl, whisk together the agave nectar, ghee, eggs and egg yolk.

Step 11

Once combined, add the tapioca flour and whisk until combined.

Step 12

Next, slowly drizzle the lemon juice into the bowl while you’re whisking.

Step 13

You want the mixture to be smooth and not separate.

Step 14

pour the mixture on top of the crust. If you pour it too fast onto the crust it may break through the crust so do this step slowly and gently.

Step 15

Bake for 15 minutes.

Step 16

After the 15 minutes, pull it out of the oven and it to sit in the pan to bring it to room temperature.

Step 17

Once room temp, chill in the fridge for a few hours.

Step 18

When you’re ready to serve, slide a knife on any sides of the bars that are touching the pan.

Step 19

Pull the edges of the parchment paper up. and cut into bars.

Step 20

I sprinkled mine with some powdered sugar, but you can use regular powdered sugar if you wish!