Preheat the oven to 350°.

Begin by making the crust. Place the vegan butter and sugar in a large mixing bowl and beat at high-speed with an electric mixer, until creamy.

Beat in the milk, just until fully blended.

Begin beating in the flour, adding about ½ cup at a time and beating until fully blended before adding more.

Sprinkle the salt over the last addition of flour before mixing it in. At this point, the mixture will be very thick. Set aside the mixer and stir the dough together with a spoon.

Spread the dough in an even layer into the bottom of a 9 x 13 inch baking pan*.

Bake for about 20 minutes, just until the edges of the crust begin to pull away from the sides of the pan.

While the crust bakes, make the filling. Whisk the lemon juice and cornstarch together in a small bowl or large liquid measuring cup.

Place the coconut cream, sugar, lemon zest, lemon extract, salt and turmeric, if using, into a medium saucepan and place it over medium heat.

Slowly heat the mixture up, stirring frequently. After a few minutes the sugar should dissolve and the coconut cream should liquefy.

When the coconut cream mixture comes to a simmer, stir in the lemon juice mixture and bring everything back up to a simmer. It should begin to thicken up very quickly.

Continue cooking the mixture for about 1 minute, stirring frequently, until it becomes thick and glossy.

When the crust comes out of the oven, spread the filling over it, using a spatula to smooth out the top surface.

Return the pan to the oven and bake for 15 minutes more, until the filling becomes bubbly around the edges. 

Remove the pan from the oven and transfer it to a cooling rack. Allow the bars to cool completely. The filling will continue to thicken up as it cools.

Slice and serve or store at room temperature in a sealed container for 2-3 days or in the refrigerator for up to 1 week.