Preheat oven to 350 degrees Fahrenheit. Line an 8" x 8" baking dish with parchment paper.

Add coconut flour, eggs, palm shortening, sweetener, and salt to a mixing bowl. Use a mixer to combine.

Transfer to an 8"x8" baking dish and press evenly into the bottom of the dish. Do NOT go up the sides.

Bake for 18-22 minutes, or until golden brown around the edges. 

Remove from oven and cool completely. You can place the crust in the freezer if you need to speed up this process.

When the crust is cool, spread the strawberry curd evenly over the crust. Then, place it in the freezer for 10 minutes.

Next, spread an even layer of lemon curd over the strawberry curd. Place it back in the freezer for another 10 minutes.

Last, top the bars with sliced strawberries.

When ready to slice and serve, use the parchment paper like handles to lift the dessert out of the baking dish. Use a sharp knife to slice into 12-16 bars, depending on how big you want them to be.

Store leftovers in an airtight container in the fridge.