Preheat oven to 360°F, and line a 8 x 8 inch square pan with parchment paper. Set aside.
Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup, and mix until it all comes together.
Press the mixture onto the bottom of the pan, and bake until it is just lightly browned on top.
In a bowl, mix lemon juice with tapioca flour. Whisk well to remove any lumps. Whisk in the rest of the lemon curd filling ingredients. Put this mixture into a pot on medium to high heat. Stir continuously until you get a curd consistency.
Remove from heat, and pour onto the base. Refrigerate for three hours or until set. Cut into 16 squares. Refrigerate up to seven days.