Paleo Lemon Bars

For the crust, whisk together 1/4 cup coconut oil melted and cooled, 1/4 cup coconut sugar, a pinch of salt, and 1 egg until smooth. Add in 1 cup flour of your choice (paleo baking flour, coconut or almond flour should work). Press dough into a parchment paper lined 8x8 pan and bake for 10 minutes at 325 degrees. Let it cool completely before adding the filling! While the crust bakes, make the filling. Combine the zest from 2 lemons, 1/2 cup FRESH lemon juice, 1/2 cup honey, 4 eggs and 1 egg yolk, and 1 tablespoon coconut flour. Pour the filling over your cooled crust and bake for about 20-24 minutes until the filling has solidified. Refrigerate for 4 hours then serve with powdered sugar (optional - use honey to keep it paleo) and lemon zest on top!