Ingredients:
For the crust:
1 1/2 cups of almond flour
1/4 cup of coconut flour
1/4 cup of maple syrup or agave nectar
1/4 cup of melted coconut oil
A pinch of salt
For the lemon filling:
1 cup of full-fat coconut milk
1/2 cup of freshly squeezed lemon juice
1/4 cup of cornstarch
1/2 cup of maple syrup or agave nectar
Zest of 2 lemons
A pinch of turmeric (optional, for color)
Instructions:
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