Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine 1/4 cup of your pumpkin, coconut oil, and syrup and mix until combined.
Combine your dry and wet ingredients and mix until combined. If the batter is too thick, add the extra 1/4 cup of pumpkin.
Pour the lemon coconut bar batter into the lined pan. Top with the lemon curd/jam, then sprinkle the entire pan with the crumble mixture, ensuring the lemon curd is completely covered in them.
Bake for 20-25 minutes, or until a skewer comes out clean from the center and the crumb topping has become golden brown.
Allow lemon coconut crumble bars to cool in the pan completely, before slicing into 8 bars. Once cool, drizzle with coconut butter.
To make the crumb topping
In a small mixing bowl, combine your dry ingredients and mix well.
In a separate small bowl, add your vanilla extract, coconut oil, and keto maple syrup and whisk together.
Combine your wet and dry ingredients and mix very well, until small crumbles remain.
* Only add the extra 1/4 cup of pumpkin if the batter is too thick and crumbly.TO STORE: These bars should be stored in the refrigerator and will keep for 1 week.TO FREEZE: Lemon Coconut Bars are freezer friendly and will keep well frozen for up to 6 months.