Step 1

Preheat your oven to 350 degrees F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.

Step 2

CRUST: To a medium mixing bowl, add the vegan butter and cane sugar. Using an electric mixer, cream together on medium speed for about 1 minute until light and fluffy. Next, add the gluten-free flour and salt. Mix on medium-low speed until fully incorporated.

Step 3

Turn the dough out into the prepared baking pan and spread it evenly across the bottom. Use clean hands or the bottom of a glass to achieve an even thickness. Bake the crust for 20-24 minutes until golden.

Step 4

Once the crust is out of the oven, set it aside to cool while you prepare the filling.

Step 5

CURD: To a medium saucepan, add the cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt. DO NOT add the vegan butter yet.

Step 6

Read this step fully before proceeding as the timing is important to get the curd consistency just right! Heat the mixture over medium heat, stirring constantly until the mixture begins to boil, about 4-7 minutes. Remove the curd from the heat and whisk in the vegan butter 1 Tbsp at a time until it is completely melted and the mixture is glossy. Pour the curd over the slightly cooled crust. Place into the refrigerator to cool completely for at least 3 hours.

Step 7

Once completely set and chilled, remove the bars from the pan by lifting up the parchment. Cut into 16 squares (or however many bars you want!). The curd may coat your knife as you cut. You can run your knife under warm water and wipe it clean between slices if you want to ensure clean edges. Optionally, add powdered sugar to a fine mesh strainer or sifter and sprinkle evenly over the top of the lemon bars. Enjoy!

Step 8

Store leftovers in the refrigerator in an airtight container for up to 4-5 days.