Preheat oven to 350° and line a 8×8 inch pan with parchment paper.
In a large bowl, make the crust. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Press crust mixture into the bottom of the pan.
Bake crust for 13-15 minutes or until edges are lightly browned. Cool crust completely.
While crust is cooling, take ice cream out of the freezer to soften. Depending on the type of ice cream, it should take 20-40 minutes.
Spread softened ice cream over cooled crust. Place in freezer to set.
Meanwhile, make the curd: In a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is fully melted and combined, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 6-8 minutes. Remove from the heat immediately and strain through a sieve over ice cream layer.
Freeze for at least 2 hours to set.