Prep: 

1. Bring eggs to room temperature
2. Preheat oven to 350 degrees
3. Prepare 8x8 square glass pan (grease and line with parchment paper)

For Almond Shortbread Crust: 

1. Preheat the oven to 350 degrees. Grease and line your 8x8 pan with parchment paper and set aside.
2. In a medium-sized bowl, whisk together almond flour, all-purpose flour, coconut flakes, sugar, salt, and almond extract.
3. Cut butter into cubes (~1 in.) and add into the flour mixture.
4. Using a pastry cutter (or two butter knives), cut the cold butter into the flour mixture. Continue cutting the butter and flour mixture together until it comes together into a dough.
5. Transfer the dough to the prepared baking dish and press firmly and evenly into the bottom of the pan.
6. Place on the middle rack of your preheated oven and bake for 18 - 20 minutes, or until golden brown around the edges of the crust

Meyer Lemon Filling: 

1. While the crust is baking, whisk together eggs in a medium-sized non-reactive bowl.
2. Add sugar, fresh lemon juice, lemon zest, and whisk until smooth.
3. In 3 increments, to prevent clumps, whisk flour into the lemon mixture until combined.
4. Set the filling aside to rest.*
5. Once the crust is finished baking, give the lemon filling a gentle stir, if you allowed it to rest to ensure no separation, pour lemon filling over the hot parbaked crust and return to the oven to bake for 20 - 25 minutes, or until filling is set in the middle and no longer jiggles when you tap the corner of the pan.
6. Remove bars from the oven and let it cool to room temperature, about 1.5 - 2 hours. Then transfer to the refrigerator and allow bars to chill for a minimum of 3 hours. If possible, recommend chilling overnight to allow additional time for flavors to marry and filling to set up more firmly.
7. When ready to serve, cut into squares and sprinkle the top with confectioners’ sugar using a sifter. **
8. Store covered lemon bars (without confectioner’s sugar) in the refrigerator for up to 1 week.