Vegan Lemon Bars

Preheat the oven to 350°F (180°C). Prepare a 9x13 baking dish by spraying it with non-stick spray and lining it with parchment paper, leaving an overhang on each side. Set aside.

In a mixing bowl, combine the all purpose flour (2 cups), white granulated sugar (0.5 cup), and salt (0.5 tsp) for the crust. Add the plant butter (1 cup).

Use your hands to break up the [plant butter] with the [all purpose flour] until crumbly, then form into a ball of dough.

Press the dough evenly into the bottom of the prepared dish.

Bake for minutes (20) at 350°F (180°C) until the edges are lightly browned. Remove from the oven and let cool slightly while preparing the filling. Keep the oven on. Start 20m timer

In a saucepan, whisk together the lemon juice (1 cup), white granulated sugar (2 cups), lemon extract (1 tsp), salt (0.25 tsp), coconut cream (14 ounces), cornstarch (0.5 cup), and turmeric (0.125 tsp) over heat until well combined. Switch to a wooden spoon and stir continuously until the mixture thickens dramatically.

Pour the thickened [lemon filling] over the baked [shortbread crust] and smooth evenly.

Bake for minutes (15) at 350°F (180°C). Start 15m timer

Remove from the oven and let cool on a wire rack for hour (1). Then place the entire dish into the fridge to chill completely for at least hours (2), ideally overnight, until firm. Start 60m timer

Once thoroughly chilled, use the parchment paper overhang to lift the bars out of the dish. Place onto a wooden board and cut into squares (24).

Sprinkle with [powdered sugar] before serving.