Once combined, add the almond flour and salt. Use a rubber spatula to fold until the crust comes together.
Line a square 8×8 inch pan with parchment paper. With a spatula or your hands press the crust out across the bottom in an even layer.
Bake for 12 minutes.
After the 12 minutes, remove it from the oven and allow it to sit at room temperature while you prep the cranberry lemon layer.
Make the Cranberry Lemon Layer. Add the cranberries, water, and zest of one lemon to a pan over medium heat and cook for 7 – 10 minutes until the cranberries break down. Most of the liquid evaporate.
Transfer the cranberries to a blender and blend on high until smooth, about 30 seconds.
In a medium bowl, whisk together the cranberry puree from the blender, lemon juice, agave nectar, and tapioca flour. You want to make sure the tapioca flour is completely dissolved and incorporated into the liquid and there are no chunks.
Set the bowl aside for about 15 minutes to allow the cranberry mixture to cool. You don’t want it to be too hot and cook the eggs when you pour them in.
Beat the eggs and egg yolk in a small measuring cup or bowl with a spout and set aside.
Once the cranberry lemon mixture is cooled (it can be still warm a bit), slowly pour the eggs into the cranberry mixture while you whisk to incorporate it.
Then, gently pour the mixture on top of the crust.
Bake. Bake for 25 minutes, pull it out of the oven and allow the bars to sit in the pan and come to room temperature.
Once the bars are room temp, cover the pan with aluminum foil and chill in the fridge for three hours.
Slide a knife on any sides of the bars that are touching the pan. Pull the edges of the parchment paper up and cut into bars.
I sprinkled mine with some powdered sugar, but you can really get creative with your own toppings!