Set jar of coconut oil in a pot of hot water to melt it.Line an 8-inch by 8-inch square baking pan with parchment paper.Preheat oven 350 FMake bean paste: Put ¼ cup white beans in a bowl and pulverize with a spoon or fork until you have a lumpy paste. Add this to a blender and set aside.
Blend or process ingredients for the crust, press into the pan. Bake for 15 minutes or until lightly browned on top. Or freeze for 15 minutes.Set pan aside while you make filling.
Make Lemon Cheesecake
In a mixing bowl, combine the coconut oil and coconut milk, and mix until smooth. Then, add the maple syrup, vanilla and turmeric.
Turn on the stove to medium heat, add the lemon juice and stir until warm. Then add the first mixture and the corn starch. Stir, stir, stir. Use a heat resistant whisk or spatula and scrap bottom and sides constantly. Don't stop for 10 or 15 minutes.You are whisking to remove lumps and encourage mixture to thicken, as a gravy would. You don't want to over cook. After 10 or 15 minutes, the mixture should be thick but runny. It will thicken more in the refrigerator.
Take off the heat and pour into the blender with bean paste. Blend quickly until smooth. Don’t blend too long, you don’t want the mixture to cool much. Pour filling into crust and tap pan on counter lightly to smooth.Refrigerate uncovered for 3 hours or until set.
Cut into 16 (2-inch) squares. Dust with confection sugar, garnish with lemon triangles, lemon rind curls. Serve.
Store refrigerated in a sealed container. They will last 3-4 days and then begin to dry out. They do not freeze well.