Almond Coconut Lemon Bars

Crust:
2 cups raw almonds
1/4 cup honey (or other sweetener)
1/2 cup melted coconut oil
2 tbsp. coconut flour
2 eggs

Topping:
1 1/2 cups sugar
1/2 cup fresh lemon
4 large eggs
1/4 cup all purpose gluten free flour or cornstarch (I use cornstarch)

optional:

Preheat the oven to 350 degrees. Place your almonds in a food processor and pulse until you have medium chunks. Do not over pulse or you will end up with almond four or almond butter.
Add in the remaining ingredients and continue pulsing until the chunks are small and everything is well mixed.
Line an 8 x 12 baking dish and press the crust mixture evenly on the bottom of the dish, make sure its compact. Bake for 15 minutes or until the top is lightly brown.

While the crust is baking whisk all the filling ingredients and pour over the crust immediately as soon as it is brown on top and continue baking for an additional 30 minutes or until the middle is firm. 

Optional: after the bars are finished baking top with either powdered sugar or unsweetened coconut and large granulated sugar or sweetened coconut. 

Adapted from noshtastic.com lemon bars and delightedmomma.com lemon bars (paleo)