Preheat oven to 350° and line a 8 inch square pan with parchment paper. Set aside.
In a large bowl, combine the crust ingredients. Mix the almond flour, coconut flour, coconut oil, egg, salt, and honey together until it is evenly combined. Press into the bottom of the prepared pan and bake 16-18 minutes, until the edges start to lightly brown.
While the crust bakes make the filing. In a large bowl or measuring cup, combine the lemon zest and juice, eggs, honey and cassava flour. Whisk really well until all the flour is incorporated and everything is evenly mixed.
Once the crust is done baking remove from the oven, reduce the temperature to 300° and give it 5 minutes to cool down.
Pour the filling over the crust and bake for 40 minutes or until the center is jiggly, but set. Remove from oven and let cool at room temperature.
Place in the fridge for at least a couple hours to fully chill. Cut and serve cold.
I had a tiny but of cassava flour in the bottom of my mixing bowl that didn't get mixed in enough. I just left it behind instead of pouring it with the rest of the filling.