Melt coconut butter by placing the jar in a bowl of hot water. This will take several minutes. Make the crust while it melts.
To make the crust:
Pulse together seeds, coconut, sweetener and salt in a food processor for a few times until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
Press crust into a small pan lined with parchment for easy removal. (I used a 7x3.3" loaf pan) Set aside.
To make the filling:
Stir melted coconut butter well to incorporate the natural oil on top. Pour into a small mixing bowl and stir in 3 Tbs lemon juice, 1 tsp zest, sweetener, milk and vanilla (+ optional turmeric). Taste and adjust for sweetness.
Spread filling over crust and smooth with a spatula. Sprinkle with remaining zest. Chill for about 10 minutes until set.
Grab the parchment paper to lift out the bars. Slice and ENJOY :)
To store: Keep refrigerated for about 7-10 days in an airtight container. May be frozen for longer storage, but thaw completely before serving.Sweetener subs: You may use any dry granulated sweetener for the crust, such as Swerve, erythritol, or coconut sugar for non-keto. For the filling, you can use stevia drops, stevia concentrate, or 1-2 Tbs powdered monkfruit/powdered coconut sugar. (Always taste and adjust as needed) When adding powdered sweetener, add 1 Tbs more milk so it's not too dry. For even MORE lemon flavor, add a few drops of lemon essential oil or lemon extract.