• Preheat the oven to 350 degrees and line a 8 by 8 inch pan with parchment paper, leaving overhang for easy removal.

Making The Crust

• In a medium bowl, mix together the sugar and salt. Using a hand mixer, add the vegan butter to the sugar and cream together until smooth. Add the flour in ⅓ increments and still until combined. The dough will be thick and slightly wet to touch.
• Press into dough into the pan, evenly and firmly. You can sprinkle a little flour on the dough as you spread it out if needed. Or coat fingers with some flour to help spread dough.
• Bake for 20-23 minutes until the edges are very lightly browned. Set aside.

Prepare Curd Filling

• In a small bowl or measuring cup, add 1:2 water. Take a fork and stir 8 tablespoons of cornstarch into water. You can add 1 tablespoons at a time and mix in between until mixed well. Set aside.
• Zest and juice lemons
• In a medium saucepan over medium heat add oat milk, sugar and turmeric. Whisk well until sugar is dissolved. Next whisk in lemon juice and lemon zest.
• Take the cornstarch slurry and give it a mix then add to saucepan and continue whisking until well incorporated for about 2 minutes. Mixture will quickly thicken. Remove from heat once it has thickened.
• Pour filling over the crust. Bake for 20 - 23 minutes until the edges are set and there is less jiggle. Once the edges are set and there is less jiggle remove from oven.
• Let cool at room temperature for 30 minutes. Transfer to refrigerator for an additional 2 hours, or overnight, until set.
• Lift the bars out of the pan with the parchment paper, dust with powdered sugar and cut into squares.
• Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too.