Preheat your oven to 350°F. Line an 8x8-inch pan with parchment paper, allowing for edges to hang over for easy removal.

In a medium bowl, combine the melted vegan butter, granulated sugar, and salt. Add the all-purpose flour and mix until the dough forms—this will be quite thick.

Press the dough evenly into the bottom of the lined pan. Bake for 16-18 minutes or until the edges are just lightly browned, then set aside to cool slightly.

In a medium saucepan, combine the lemon juice, optional lemon zest, sugar, coconut milk, cornstarch, and a tiny pinch of turmeric for added color.

Whisk the mixture thoroughly to ensure the cornstarch is dissolved. Heat over medium, continuously stirring until the mixture thickens and the sugar has fully dissolved.

Spread the prepared filling evenly over the cooled crust using a spatula to smooth it out. Bake for another 15 minutes.

Remove from the oven and allow it to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for 1-2 hours, or even overnight, until completely set.

When ready to serve, lift the bars out using the parchment paper, dust the top generously with powdered sugar, and cut into 16 squares.