Step 1

Preheat oven to 350°F (180°C).

Step 2

Line a 9x13 baking dish with parchment paper.

Step 3

Cream together vegan butter, powdered sugar, lemon zest, and salt. Gradually mix in the flour to create a soft dough. Do not over mix.

Step 4

Press the dough into the bottom of your baking dish.

Step 5

Bake the crust for 20-25 minutes or until golden. Prepare the filling as the crust bakes.

Step 6

In a medium saucepan, whisk together the lemon juice and cornstarch to make a slurry. Make sure there are no lumps. Whisk in the coconut milk and add the sugar, vegan butter, lemon zest, and salt.

Step 7

Turn heat to medium and stir until the sugar and butter melts. Whisk in the turmeric, adding a small pinch at a time, until you achieve a light yellow colour.

Step 8

Cook the filling, whisking constantly. Make sure to scrape the bottom and sides of the pot to prevent lumps. Cook the filling until it’s thick and slightly translucent (about 15 minutes total). Once the filling begins to bubble, test it for doneness by stirring it and quickly removing your whisk - once the lines from your whisk stay visible for 7-10 seconds after pulling it out, the filling is thick enough.

Step 9

Pour the lemon filling over the shortbread crust. Set bars aside to cool slightly before chilling, uncovered. Once chilled, slice lemon bars. Dust with powdered sugar just prior to serving.