• Preheat the oven to 350f or 175c. Line an 8"x8" baking pan with parchment paper or spray with nonstick cooking spray.

The Crust

• In a medium sized bowl, combine the almond flour, coconut flour, chopped pecans, lemon zest and salt. Mix until combined.
• Add the coconut oil, maple syrup and egg. Mix until throughly combined.
• Press the mixture firmly into the baking dish until it forms a thin layer. Bake for 12-15 minutes.

The Filling

• While the crust is baking, begin to make the filling by combining the eggs, egg yolks, maple syrup, lemon juice, lemon zest, vanilla and coconut flour.
• Mix all of the ingredients WELL. A hand mixer or stand mixer works best. There should be no strands of visible egg white or yolk. 
• Pour the mixture over a still warm crust (straight out of the oven is best) and bake for an additional 18-23 minutes or until the centre has just a bit of jiggle left. 
• Let the bars come to room temperature before placing in the fridge for at least 3-4 hours to set. Cut and enjoy!
• **If you aren't Paleo, feel free to dust the tops with powdered sugar! It really adds to the lemon bar feel. If you ARE Paleo, you can achieve a similar consistency by blending coconut sugar on high speed in a high speed blender until it forms a powder.