Lemon squares 🍋 ​​​​​​​​

​​​​​​​The crust​​​​​​​​
¼ cup melted and cooled coconut oil​​​​​​​​
¼ cup pure maple syrup​​​​​​​​
1 1/2 cups oats ​​​​​​​​
2 tablespoons coconut flour​​​​​​​​
1/4 teaspoon salt​​​​​​​​
The filling​​​​​​​​
Zest from 1 lemon​​​​​​​​
2/3 cup freshly squeezed lemon juice (from about 2-4 lemons)​​​​​​​​
¼ cup honey ​​​​​​​​
4 large eggs (or 5 small eggs)​​​​​​​​
1 tablespoon coconut flour, sifted​​​​​​​​
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To garnish​​​​​​​​
Grated coconut ​​​​​​​​
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Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
Make the crust: mix the dry ingredients together. Stir in the butter and pure maple syrup. Mix until a dough forms. Press the dough evenly into the prepared pan with your hands. Bake for 15 minutes. ​​​​​​​​
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While your crust bakes, make the filling: in a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs, and sifted coconut flour. You want to whisk really well so that no egg white remain visible.​​​​​​​​
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Once crust is done baking, immediately and slowly pour the filling over crust. Do not allow the crust to cool first, this is critical. ​​​​​​​​
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Lower your oven temperature to 325 degrees F, place bars immediately in oven and bake the bars for 20-25 minutes or until the filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into bars. Garnishing with grated coconut before serving. ​​​​​​​​
Enjoy!​​​​​​​​