Gluten Free Lemon Bars

Preheat oven to 360°F & line an 8x8 pan with parchment paper. Set aside.

Add almond meal and tapioca flour to a large bowl, and mix until combined

Add coconut oil and rice malt syrup and mix until it all comes together.

Transfer the mixture to your prepared baking pan.

Press the mixture onto the bottom of the pan with your hands & bake until it is just lightly browned on top.

In medium pot, mix lemon juice with tapioca flour and whisk well to remove any lumps.

Add in the coconut milk,  with the lemon juice and lemon zest. Add some turmeric for color.

Transfer lemon mixture to a pot on medium to high heat. Stir continuously until you get a curd consistency.

Take the lemon mixture off the heat and pour over the almond crust.

Refrigerate for 3 hours or until set.

Cut into 16 squares.

Serve cool with powdered sugar.