Preheat the oven to 177°C (350°F).
In a large bowl, whisk together coconut oil, honey, and vanilla extract. Add almond flour, coconut flour, and salt. Mix well until crumbly.
Pour the batter into a 20×20 cm (8×8 inch) baking pan lined with parchment paper. Use your hands to press the batter evenly into the pan, making sure it is compact.
Bake the crust for 13-15 minutes, or until lightly browned on top and slightly darker around the edges. Remove from the oven and let cool slightly.
Whisk the eggs and honey together in a bowl until smooth. Add the lemon juice and lemon zest and whisk again. Finally, add the tapioca flour and whisk until smooth and lump-free.
Pour the filling over the pre-baked crust. Bake for 20-25 minutes, or until the center of the filling is set.
Let the pan cool at room temperature for an hour, then transfer it to the refrigerator and let chill for another 2 hours to allow the bars to firm up.
Cut into bars and serve as is, or dusted with icing sugar.
These lemon bars are perfect for a refreshing snack or as a light dessert. They combine the crunch of a shortbread crust with the creaminess and tartness of a lemon filling, creating an explosion of flavors in your mouth.
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