Ingredients

The following ingredients have 4 Servings
  • 3/4 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1/2 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 & 1/2 cup coconut cream
  • 2 tbsp coconut oil
  • 1/2 cup fresh lemon juice (about 4-5 lemons)
  • 3 tbsp maple syrup
  • 2 tbsp coconut sugar (preferably golden)
  • 1/4 tsp turmeric powder
  • 4 tbsp arrowroot starch
  • 1 tbsp gelatin
  • 1/4 cup of water

Instruction

  • Preheat the oven to 325 F and line an 8×8″ baking pan with parchment paper
  • Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
  • Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork about 10-15 times.
  • Bake the crust until lightly golden brown for about 25-30 minutes. Set aside and allow to completely cool.
  • Place a large pot over medium heat and stir together all of the ingredients (reserving the gelatin and water). Stir while the curd thickens for about 5 minutes. Turn off the heat and allow the curd to slightly cool.
  • In a smaller pot, add the water and sprinkle over the gelatin. Allow the mixture to sit until it hardens. Melt the gelatin on low heat for 2-3 minutes, being careful to not let it burn or boil. Vigorously whisk and stir the gelatin egg into the lemon mixture. Let the curd cool.
  • Once cooled, pour the curd over the crust and place in the fridge for 3-4 hours, once the curd solidifies. Carefully remove from the pan and slice into 9 bars. Be aware that the curd may separate from the crust if handled too hard.
  • Garnish with lemon slices or lemon zest and enjoy!