Perfect Eggless Lemon Bars

Step 1

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.

Step 2

Add all-purpose flour, sugar, and salt to a medium mixing bowl. Pour in melted butter and mix well with a wooden spoon.

Step 3

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.

Step 4

Start a medium saucepan on medium heat. Add the coconut milk, sugar, and turmeric. Bring to a boil, then reduce to a simmer.

Step 5

Combine the lemon juice, lemon zest, and cornstarch, then add it to the coconut milk mixture. Stir continuously until it thickens (about 5 minutes).

Step 6

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.

Step 7

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.

Step 8

Enjoy right away, or store in the refrigerator for up to 2 weeks, and in the freezer for months.