What you need (for the base): 
- 1 3/4 cups coconut flour
- 1/2 cup chickpea flour
- 1/4 – 1/2 cup powdered sugar
- 1 1/2 cups melted coconut oil (or vegan shortening)
- 1/4 cup cornstarch
- OPTION: 1/2 cup shredded, unsweetened coconut
What you need (for the filling):
- 1 cup filtered water
- 6 Tbsp cornstarch
- 1/4 cup coconut water
- 1-2 Tbsp lemon zest
- 1 cup fresh lemon juice
- 1/8 tsp turmeric
- 1/4 – 1/2 cup maple flakes
Instructions:
Start by making the base for your lemon squares. Combine all listed ingredients for the base in a large bowl. Knead with your hands until well combined, the dough is supposed to be crumbly. Spread in a 8″ x 11″ glass dish and place in freezer for 10 minutes (or in the fridge for 30 minutes). Pre-heat oven to 350 degrees F, and bake for 20-25 minutes. HINT: I like to prick the dough with a fork all over before baking!
For the filling, mix cornstarch with 1 cup filtered water and heat in sauce pan on medium high heat. Slowly stirring, add maple flakes, fresh lemon juice & zest, turmeric, and coconut water. You will need to stir constantly until mixture begins to thicken. Once your base is finished baking, take out of the oven and let sit. Once your lemon filling is thick enough, pour all along and into the glass dish and place in the fridge overnight.
TIP: Before cutting the squares, I recommend taking the glass dish out of the fridge at least one hour before. The squares taste best when they are kept at room temperature.
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