Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment so there is some overlap (for easy removal).

Make the shortbread base: In a medium bowl, combine the oat flour, rice flour, 5 tbsp/63 granulated sugar, shredded coconut, and salt. Stir to distribute evenly.

Stir in the coconut oil until small clumps form.

Add 1 tbsp/15ml water and stir until dough begins to hold together. Add more water as needed, just until holding together but still crumbly.

Press dough into a lined pan, forming an even layer.

Bake for 18-20 minutes until lightly brown at the edges.

While the base is baking, prepare the lemon curd layer: In a medium pot, combine the granulated sugar, cornstarch, lemon zest, and turmeric. Whisk to distribute.

Add enough coconut milk while whisking to form a thick slurry with no lumps. Once smooth, add the rest of the coconut milk and lemon juice.

Cook over medium heat, stirring constantly, until the mixture becomes thick and translucent.

Pour curd over baked base and return to oven for 15 minutes until there is slight browning around the edges.

Allow to cool for 30 minutes at room temperature before covering and moving to the fridge to cool for at least 2 hours, preferably overnight.

Once completely cool, remove from pan. Dust with a generous layer of powdered sugar just before serving and cut into 2”/5cm squares. For the easiest cutting, heat a large knife under hot water (and dry it) and wash the knife between slices.