Paleo Lemon Bars (grain-free, gluten-free, dairy-free)

Preheat the oven to 350°F (175°C).
Line a 9" x 5" loaf pan with parchment paper (this make the bars much easier to remove from the pan).
Melt the coconut oil in a medium sauce pan over medium heat.
2 1/2 tablespoons (31 grams) coconut oil
Add the maple syrup, shredded coconut, almond flour and salt.
2 tablespoons maple syrup, 1 cup unsweetened shredded coconut, 1/2 cup (50 grams) finely ground blanched almond flour, pinch salt
Mix until well combined and remove from the heat.
Add the egg white and stir.
1 large egg white
Pat the mixture onto the bottom of the prepared pan and press down firmly.
Bake for 10 minutes and then remove from the oven.
Meanwhile, start preparing the filling.
In a large bowl with an electric mixer, beat together the eggs and egg yolks until frothy.
3 large eggs, 2 large egg yolks
Add the remaining ingredients and beat for two additional minutes.
1/3 cup (80 ml) maple syrup, 1/3 cup (80 ml) lemon juice, 1 tablespoon lemon zest, 1/3 cup (33 grams) finely ground blanched almond flour
Pour the filling over the baked crust and bake for 19 - 21 minutes or until the center is set.
Let the bars cool completely and then cut and serve.
Store in the refrigerator for up to 4 days.
Before serving, dust with powdered sugar or coconut flour, if desired.
powdered sugar