Prepare the Crust

1. Preheat oven to 350°F.
2. Spray an 8″x8″ pan with cooking spray and line with parchment paper.
3. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
4. Add almond crust mixture to the pan. Spread the mixture out evenly along the bottom. Pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
5. Poke the crust with a fork all over the bottom. This will prevent the crust from bubbling up.
6. Place pan in the oven and bake for 15-17 minutes, until the crust is lightly browned. Remove from oven and let cool.

Add the Filling & Bake

1. In a small sauce, add lemon juice, sugar, coconut milk, cornstarch, lemon zest and turmeric. Whisk together until cornstarch is dissolved. 
2. Now, turn on the stove and heat the mixture over medium-high heat whisking frequently until sugar is dissolved and the mixture thickens, between 7-10 minutes.
3. Once the lemon filling is thick, pour the mixture over the prepared crust and gently smooth with a spatula until the filling is evenly spread across the pan.
4. Bake at 350°F for 15 minutes. Remove and let rest for 30 minutes at room temperature until settled. Place in the refrigerator for 1-2 hours or overnight.
5. Cut into bars and dust with powdered sugar and serve immediately.