Lemon Squares
[Vegan, Gluten-Free]

To Make the Crust:

1. Place the flour and icing sugar together in a bowl, and stir. Make a little well in the center of the bowl, and pour the coconut oil or melted vegan butter into it. Mix well until the wet is incorporated into the dry.
2. Press this mixture into the bottom of a greased 8x8-inch pan, and bake in a preheated 350°F oven for about 10 minutes.
3. Remove it from the oven and allow it to cool slightly while you prepare the filling.

To Make the Filling:

1. In a mason jar, combine water, non-dairy milk and cornstarch.
2. Screw on the lid and shake well to mix.
3. Pour this mixture into a small, heavy-bottomed saucepan, and then cook it over medium heat, stirring continuously with a whisk until it starts to bubble.
4. Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.
5. Pour the filling onto your prepared crust.
6. Place in the refrigerator overnight to set. The next morning, remove from the pan, and cut it into bars or triangles.