Preheat Oven to 350 degrees
In a large mixing cup or bowl mix together the maple syrup, vanilla, ghee, and egg. Make sure the ghee is cooled so you don’t scramble the egg.
In a bowl add the coconut flour, tapioca flour and lemon zest. Stream in the liquids as you mix up the flour with a fork. At first it will seem too wet, but keep mixing, because coconut flour soaks up liquid as it sets.
You will have something that resembles a dough when you’re finished mixing and it comes together.
Press the dough into an 8x8 baking pan sprayed with cooking spray or lined with parchment.
Give the dough a few pricks with a fork, but DO NOT go the entire way through it. Just a couple.
Bake at 350 for 8-10 minutes. It should just look set when you bake it and have maybe a little bit of a golden edge. If the dough puffed at all just give it a little prick with your fork to deflate.
While the crust is baking, whisk together the eggs, zest, maple syrup, lemon juice and tapioca flour until it’s perfectly smooth.
When the crust is done baking pour the filling immediately into it. Do not wait for it to cool.
Carefully transfer it to the oven and turn the oven down to 325 degrees. Bake 14-16 minutes.
Watch the bars closely as you want to remove them when they’re just set. Pull the bars out and allow them to cool completely before transferring to the fridge for 90 minutes. Cut and serve with whipped topping or powdered sugar (not paleo, but delicious and traditional).