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Preheat your oven to 325F (170C). Line an 8" x 8" pan with parchment paper, leaving overhang on the sides so the bars are easy to remove from the pan. Alternatively use a silicon pan.
In a medium bowl, add the melted vegan butter, sugar, vanilla extract, and salt. Mix to combine. Lastly add the flour and mix to make a firm dough. Dump the dough into the prepared pan and press with your fingers to firmly pack and evenly spread the dough. Bake for 17 - 19 minutes until the dough is golden around the edges. Remove from the oven and if there are any bubbles you can poke them with a fork to remove them. Set aside.
Add the sugar and cornstarch to pan and whisk to combine. Add the plant-based milk, lemon juice, and turmeric and whisk. (It's ok if the milk curdles, it will come back together when cooked). Now put the pot over medium-high heat and bring to a simmer. Whisk often while simmering until the lemon filling gets thick, translucent, and bright yellow, about 5 minutes. Remove from heat and whisk in the vanilla extract.
Pour the lemon layer onto the baked shortbread crust and evenly spread with a spatula. Allow to cool on the counter for about 30 minutes and then pop it in the fridge to cool for 1 - 2 hours, or overnight until completely chilled. When chilled you can remove bars from the pan and slice. Sprinkle the bars with powdered sugar if desired, just before serving. Store lemon bars in an air-tight container in the fridge for up to 1 week.