Preheat your oven to 350°F (175°C). This ensures that your lemon bars bake evenly and come out perfectly set.
Line a 9x9-inch baking dish with parchment paper, allowing some overhang for easy removal later.
In a mixing bowl, combine the coconut oil and 2 tablespoons of monk fruit sweetener. Whisk until combined and creamy. Add in a pinch of salt and sifted coconut flour. Mix until a crumbly dough forms.
Press the dough firmly into the bottom of the lined baking pan.
Place the crust in the preheated oven and bake for 15-20 minutes, or until lightly golden and firm to the touch.
While the crust is baking, whisk together the eggs in a separate bowl. Add the remaining 1/2 cup of monk fruit sweetener, lemon zest, and fresh lemon juice. Mix until well combined and smooth.
Once the crust is done baking, pour the lemon filling over the slightly cooled crust.
Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
Let the lemon bars cool in the pan for at least 30 minutes. Then, lift them out using the parchment paper, slice into squares, and dust with the remaining sifted coconut flour.
