• Preheat the oven to 350℉. Line an 8x8 pan with a parchment paper sling and set aside.

For the Crust:

• In a medium bowl, add the melted coconut oil, honey, almond flour, arrowroot starch, baking powder, and salt. Using a rubber spatula, mix until well-combined and a dough forms. Add the dough to the prepared pan. Using your hands or the back of a measuring cup, press the dough into an even layer. Transfer to the oven and bake on the middle rack for 10 minutes, until the crust is slightly golden. Do not let the crust cool before adding the filling or the filling will sink to the bottom of the pan while baking.

For the Filling:

• Meanwhile, make the filling. In a large mixing bowl, add the lemon, lime, and orange zests and juices, eggs, honey, and salt. Whisk until well combined. Remove about ½ cup of the mixture and transfer to a small bowl. Add the arrowroot starch to the small bowl and whisk with a fork until combined. Pour back into the larger bowl and whisk one more time to combine.
• As soon as the crust is done baking, pour in the citrus filling and carefully transfer back to the oven. Bake on the middle rack for 22 to 25 minutes, or until the center is no longer jiggly. Turn off the oven and crack the oven door open a few inches. Keep the pan in the oven for about 10 minutes before removing and allowing to cool on the counter. This will keep the bars from cracking as it helps them cool down slower.

For Serving:

• Once the bars have totally cooled, sift the powdered sugar atop the surface of the bars. Sprinkle with the flaky salt and extra lime zest. Remove from the pan using the parchment sling. Using a sharp knife, cut into 16 squares.
• Store the bars in the fridge in an airtight container separated by layers of parchment paper for up to 3 days.