Lemon bars are one of my favorite treats. My sister is allergic to chocolate, so when I was growing up we didn't make brownies, we made lemon bars. To me they taste like sunshine. Because of the almond flour crust, these are actually quite filling, and I may have eaten these for breakfast once or twice 😉
Preheat oven to 350º. Line an 8x8 pan with parchment paper letting the paper hang over the sides for easy removal.
Make the crust by mixing 1 1/2 cup almond flour, 3 Tbsp melted coconut oil, 2 tbsp maple syrup, and a pinch of salt until a dough forms. Press dough into the prepared pan and bake for 15 minutes.
While crust bakes, make the filling by beating together 4 large eggs with a hand or stand mixer until light and frothy (about 4 mintues). Slowly add 1/2 cup melted and slightly cooled coconut oil and 1/3 cup honey. Gently fold in by hand 1/2 cup lemon juice, grated zest of 3 lemons OR 20 drops lemon oil.
When the crust is finished, remove from oven and pour the filling mixture onto the hot crust. Bake for an additional 15 to 25 minutes or until the edges are set and the center is barely jiggly. Let cool completely in the pan and refrigerate.
