Preheat the oven to 300 degrees. Grease and line an 8 x 8 square pan with parchment paper.

Place the baking mix, tapioca starch, xanthan gum, salt, powdered sugar and lemon zest in the bowl of a food processor. Pulse to combine/mix.

Add the butter pieces on top of the starch mixture. Pulse for about 20 two second intervals. The dough will resemble corn meal.

Add the lemon juice and pulse about 10 times for two second intervals. The dough will still be a bit more crumbly than you expect.

Place the crumbly dough into the prepared pan. Roll or flatten the dough by pressing with your dry measuring cup. Using a fork, prick the base numerous times.

Bake the cookies for 40 to 45 minutes. Cool in the pan.

Meanwhile, allow the agar powder to soften by placing in a small pot with the warm water for at least 10 minutes.

Create a slurry by dissolving kudzu in 60 gm lemon juice. Set aside.

Add remaining lemon juice to the pot. Bring to a boil and reduce to a high simmer, whisking constantly for 5 minutes. As it starts to get thick, add the Sweetened Condensed coconut milk. Allow that to come to a boil, reduce heat to a low simmer. Cook another 5 minutes (still stirring).

While it is cooking add a dash (less than 1/16th tsp) of numeric. Whisk it in and give it a few minutes as color develops as it cooks. Add more tumeric if needed to get the yellow hue you want (but it does intensify as it sets so less is more). (Or use lemon food coloring!)

Add kudzu and lemon juice slurry. Cook for another 5 minutes, again whisking constantly.

Transfer lemon mix to a blender or food processor. Mix for an additional minute. Pour on top of the cooled base and let set for at least an hour.