To make the lemon curd whisk together the Meyer lemon juice and sugar in a medium saucepan. Add in the egg and egg yolk and mix well.

Place the saucepan over medium low heat and whisk constantly for 1 minute. Remove from heat and add the butter.

Reduce heat to low and cook, stirring frequently, and removing from heat every minute to stir for 15 seconds off the heat, until the mixture thickens.

Remove from heat and chill at least 1 hour.

To make them crumble mix together all of the ingredients with your fingers until a crumble forms.

Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray.

To make the coffee cake cream together the coconut oil and sugar. Add in the egg and mix well. Stir in the Meyer Lemon juice.

In a medium bowl combine the flour, powder, salt, and Meyer Lemon zest.

Add half the flour mixture to the butter mixture and stir well. Add in the milk and mix until combined. Add in the remaining flour mixture and mix well.

Spread half the coffee cake mixture into the prepared pan. Dot the mixture with the Meyer Lemon curd. Spread the remaining coffee cake on top of the lemon curd. Sprinkle with the crumble.

Bake for 45 minutes.

Remove from oven and cool completely before cutting into 16 squares.