• Preheat the oven to 350˚F and lightly mist a 9- x 13-inch cake pan with nonstick oil spray. Line the pan with a large piece of parchment paper that hangs over the 2 (13-inch) wider sides. This will help you remove the lemon bars from the pan when they’re done.

To make the crust:

• In a large bowl, stir together the almond flour, flaxseeds and salt with a fork. Next, pour in the melted coconut oil and maple syrup and stir to combine. Slowly add in the almond milk, 1 tablespoon at a time, until the almond flour is hydrated, and the dough sticks together when pressed.
• Pour the almond dough into the lined baking pan and press firmly to cover the bottom in an even layer, while also pressing the dough slightly up the sides of the pan as well (only ~1/8th-inch, as this will keep the filling contained when you pour it on top).
• Poke the dough with a fork several times all over to allow steam to escape as it cooks. Bake for 20 minutes, or until lightly golden on the edges.

While the dough cooks, make the filling:

• In a small bowl whisk together the eggs and set aside. In a large bowl, add the arrowroot flour and slowly whisk in the lemon juice until smooth. Then, add in the maple syrup, lemon zest and eggs, and continue to whisk until everything is completely combined.
• Pour the filling mixture on to the baked almond crust and place back into the oven for an additional 25 minutes or until the lemon filling is set. Allow to cool on the counter, then transfer to the refrigerator to chill.
• When ready to serve, remove the dessert from the pan by carefully lifting up the parchment paper on each side and setting it on a cutting board. Slice into 24 squares (making 6 vertical rows and 4 horizontal). Garnish with an optional sprinkle of confectioners’ sugar.