For The Shortbread Crust For The Lemon Curd Filling

Preparation

1. Warm your oven to 165°C and lay baking paper across your 8x8-inch pan, ensuring you use enough to come up over the edges to later use as handles to lift the finished bars.

For The Shortbread Crust

1. Gently combine the vegan butter and sugar in a pan on the stove top over a medium heat or the microwave.
2. Mix the melted ingredients with cornstarch, vanilla, salt, and flour (no need to allow to cool). Combine until a thick dough forms.
3. Press the dough into the lined pan, ensuring it is even.
4. Bake your shortbread crust for 25-30 minutes, or until the edges start to turn golden.

For The Lemon Curd Filling

1. In a pan, stir together sugar, cornstarch, salt, turmeric, and zest from 2 lemons.
2. Gradually add lemon juice, whisking as you go to avoid lumps.
3. Place pan on medium-low heat and whisk/stir constantly until thick. As a test, lift the whisk and drizzle; if clear tracks form and stay, your mixture is ready.
4. Remove from heat and pour over the shortbread base.
5. Cool and then refrigerate for at least 4 hours.
6. Lift out onto a cutting board. Use a long, sharp knife to cut into 9 squares, reheating as needed to keep cuts clean.
7. Dust with powdered sugar (after patting dry the bars' tops).