For the filling, juice the lemons until you reach ½ C. Then whisk together the lemon juice and zest, honey, eggs, and egg yolk, coconut flour, and arrowroot or tapioca flour.
In the bowl of a food processor, add the almond flour, coconut flour, and salt. Give it a good whirl to combine. Next, add coconut oil and pulse until it's combined.
If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place it in the fridge until you are ready to use it.
Once the oven is preheated, bake the crust for 8 - 10 minutes or until lightly browned.