Preheat the oven to 325 F and line an 8x8" baking pan with parchment paper

Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.

Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork several times.

Bake the crust until lightly golden brown for about 20 minutes. Set aside and allow to completely cool.

To make the lemon curd, combine the coconut cream, lemon juice, honey, golden coconut sugar, and vanilla in a medium pot. Add the arrowroot starch and whisk well to combine.

Add the pot to the stove on low heat. Heat on low, whisking often for about 3-4 minutes until it thickens.

Pour the lemon curd over the crust and use a spatula to even out the lemon curd. Place in the fridge for 3-4 hours (preferably overnight) until fully set.

 Carefully remove from the pan and slice into 9 even slices. Serve chilled.