These bright, tangy lemon bars start with a buttery, crumbly crust pressed by hand into an even layer and baked until the edges turn golden. The filling comes together on the stovetop from fresh-squeezed lemon juice, bright lemon zest, and full-fat coconut milk, thickened with cornstarch and given its signature sunny color from a pinch of turmeric. Straining the hot filling before it hits the crust is the trick to that glassy-smooth, ultra-creamy texture you want in a good lemon bar. A long chill in the fridge sets everything into clean, sliceable squares with a sharp citrus punch in every bite. Whether you're serving these at a gathering or keeping a tray in the fridge for yourself, they're a genuinely satisfying option to add to your added sugar–free lineup.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold vegan butter cubes and work them into the flour mixture with your fingertips until the mixture resembles coarse, pea-sized crumbs. Drizzle in the ice water and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky.
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