Heat oven to 350°F. Grease an 8-by-8-inch baking dish with coconut oil.
In the bowl of an electric mixer, mix together the coconut flour and arrowroot flour. Add the palm shortening and maple syrup and beat on low until the dough comes together. Using your fingers, gently press the dough into the bottom of the prepared dish.
Bake for 10 minutes. Remove the pan from the oven and lower the temperature to 325°F.
In the bowl of an electric mixer, beat together lemon juice, coconut sugar, turmeric, coconut cream, and arrowroot flour on medium speed until combined. Pour on top of the crust. Bake for 20 minutes or until filling starts to set (filling will set more when it’s refrigerated). Remove from oven and
let the bars cool for 10 minutes. Refrigerate for 30 minutes and allow to set completely before serving. Slice into bars.
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