Eggless lemon bars



Preheat  the oven to 350°F.

Begin by making the crust. Place the butter sugar, oats coconut in a food processor and process until the mixture is well combined.

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

Bake for about 10 to 12 minutes, just until the edges of the crust begin to pull away from the sides of the pan.

In the mean time, Whisk the lemon juice and cornstarch together in a small bowl. Place coconut cream, sugar, lemon zest salt and turmeric in sauce pan and cook on a medium heat.Cook until sugar is dissolved, stir in lemon and corn starch mix. Cook on a medium fire until the mixture begins to thicken up quickly. It should look thick and glossy.

Remove the crust from the oven and spread the lemon mixture evenly  and further bake for 15 minutes till the edges. becomes bubbly. Remove the pan from the oven. Allow the bars to cool completely..

Refrigerate it for at least 2 hours before slicing them into bars.