Preheat oven to 350 degrees fahrenheit, and line an 8"X8" pan with parchment paper. I used a glass pan.
Next, make the crust. Start by placing all of the dry ingredients for the crust in a small mixing bowl. Use a whisk to stir the ingredients until they are combined.
In another small mixing bowl, add all of the wet crust ingredients and whisk them together. It will take a couple minutes to get the honey worked into the other ingredients.
Next, add your dry ingredients to your wet ingredients and continue stirring until a clumpy dough forms.
Plop the dough into your parchment lined square baking dish, and use your hands to spread the dough, making a uniform layer.
Place your dish in the oven and bake for 15 minutes until the crust starts to get golden brown around the edges and on the top.
While the crust is baking, prepare the filling. Place all of the filling ingredients in one of the bowls you used and already emptied. I used the dry ingredient bowl when I made them last time because it meant less dishes.
Whisk together all of the filling ingredients. Again, it will take a little effort to get the honey all the way worked into the rest of the ingredients. Stick with it, you're almost finished.
When the crust is done, remove from the oven and pour your filling right on top.
Return your dish to the oven and bake for another 20 minutes until the filling is set.
Remove from the oven and let your paleo lemon bars cool. Once cooled, slice into bars and serve.
Store in an airtight container in the fridge for 5-7 days.
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