Instructions
Shortbread layer: mix together 1 cup almond flour + 1/2 cup coconut flour + 1/3 cup melted coconut oil + 1/4 cup maple syrup
Press down into a lined 8×8 dish, poke holes with a fork and bake at 350F for 12 min
Lemon filling: mix together 1 cup lemon juice (4 lemons squeezed) + 3 eggs + 1/4 cup maple syrup + 2 tbsp coconut flour
Pour over the baked shortbread. Bake at 325F for 23-25 min. Let it cool at room temp for 30 min and refrigerate for 1 hour or until filling has set. Sprinkle with powdered sugar, cut into squares and enjoy!