- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup
- 1 tablespoon almond milk
- 1/ 2 cup almond flour
- 1/ 3 cup all purpose flour
- 1/ 4 cup dried coconut
- Pinch of salt
- 3/ 4 cup lemon juice, fresh, about 4 large lemons
- 1 1/ 2 cups sugar
- 1 cup coconut milk
- 4 tablespoons corn starch
- 1/ 8 teaspoon turmeric, for color, optional
Start by preheating the oven to 180C (350F) Line a square 20cm (8inch) baking pan with parchment paper.
Mix the wet ingredients together for the cookie layer in a mixing bowl. Then add the dry ingredients. It will have a crumb like consistency but should stay together when squeezed in you hand.
Add the cookie cookie base layer to the prepared pan and press down to an even layer and bake for 10 minutes. While the base if cooking, make the lemon filling.
For The Lemon Filling
Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. Also the bottom can easily burn if left alone. Let it cool slightly.
Once the cookie layer comes out of the oven let it cool slightly, the add the lemon filling. Smooth out the top and bake for about 15 minutes. Let the lemon bars cool down in the pan and then put them in the fridge for at least 4 hours to set, preferably over night. Cut into squares and enjoy!