In a bowl, add the almond flour, ¼ cup coconut sugar, shredded coconut, coconut oil, chia seeds, and egg. Mix well.
Pour crust ingredients into a greased 8x8 baking pan.
Flatten the crust out so it covers the whole pan. Press it down with a large spoon.
In another bowl, add wet ingredients for the lemon mixture. Whisk to blend.
Pour the lemon mixture over the crust. Bake for 30 minutes or until done.
Video
Notes
You can make this recipe nut-free by substituting crushed graham crackers for the almond flour. This will make the dish gluten free.
I used a more golden shade of coconut sugar, which is why these bars have a slight golden hue. If you use brown coconut sugar, note your bars will be more brownish-yellow. If the color is important to you and you are okay with sugar, I would use white regular sugar.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your lemon bars grainy.
These bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.