Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 inch pan with parchment paper, and allow the parchment to come up the sides of the pan so that you can remove the lemon bars from the baking tray later.
Make the crust
Add all-purpose flour, sugar, and salt to a medium mixing bowl. Pour in melted butter and mix well with a wooden spoon.
Transfer to the prepared baking tray. Use your hands to press down until the crust is even. Bake 15-20 minutes until the edges of the crust are very lightly browned. Set aside.
Make the filling
Start a medium saucepan on medium heat. Add the coconut milk, sugar, and turmeric. Bring to a boil, then reduce to a simmer.
Combine the lemon juice, lemon zest, and cornstarch, then add it to the coconut milk mixture. Stir continuously until it thickens (about 5 minutes).
Bake and portion
Pour the prepared filling onto the crust, then bake for 20 minutes. Allow to cool, then refrigerate for at least 2 hours before serving to allow the filling to fully set.
When you are ready to portion the bars, lift the entire recipe out of the tray using the parchment paper as a handle. Place on a cutting board and cut into pieces using a large knife. Dust with powdered sugar, either before cutting, or after.
Enjoy right away, or store in the refrigerator for up to 2 weeks, and in the freezer for months.
Sugar: I don’t use a lot of refined sugar in my recipes, and I didn’t here either, but you do have to be mindful when making substitutions. For the crust I used a fine organic sugar, and for the filling, since it dissolves in liquid, I used a darker raw sugar. I always favor a dark sugar for its higher mineral content, as long as it doesn’t alter the result too much. This combo worked.Coconut milk: When portioning 1 ¼ cup of full fat coconut milk, you will not need the entire can. Use the solid white part for this recipe and enjoy the remainder as a drink, or in another recipe. Lemon zest: Whenever using fresh zest, it is a good idea to use organic to avoid getting chemical sprays in your food. For the juice it doesn’t matter as much.
MAKE THIS VEGAN
Replace the butter in the crust with vegan butter or coconut oil.* This recipe is totally based on the top search result for Vegan Lemon Bars from Nora Cooks. I made a number of modifications to the ingredients, and the recipe steps.