With a sweet, tart coconut milk lemon curd filling, and almond flour crust, these Gluten Free Lemon Bars are the perfect dessert for picnics, bake sales, and more!
Add almond meal and tapioca flour to a large bowl, and mix until combined. Add coconut oil and baking powder and maple syrup and mix until it all comes together.
In medium pot, mix lemon juice with corn starch and whisk well to remove any lumps. Whisk in the rest of the filling ingredients and place the pot on medium to high heat.
While The Crust Bakes, Make the Lemon Bar Filling: