These Paleo, gluten, & egg free lemon bars have a soft but sturdy shortbread-like crust and a soft, creamy, cheesecake-like filling. They're A-mazing!!!!
*For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. Thai Kitchen, Native Forest, and Sprouts Brand work well for this. Also, I have successfully used a "gelatin egg" in place of the "flax egg" in the crust.