Preheat the oven to 350° F. Prepare a 9 x 13 dish by spraying with nonstick spray and lining with parchment paper the hangs off the edges for easy removal later.
In a bowl add and mix the flour, sugar, and salt.
Next, cut the vegan button into cubes or smaller pieces and add tp they dry ingredients. With your hands or a potato masher mix and press the ingredients together until it reaches a crumbly texture. Then press the dough together to form a dough ball.
Place the dough ball into the prepared pan. With your hand press the dough into pan until smooth and even. My edges were a bit thick, you can press the dough up along the side of the pan as well if you’d like.
Bake the crust in the oven for 20 minutes or until the edges become lightly browned. Once done remove from the oven and let it rest on the countertop. Leave the oven heat on since we will be baking the bars again.
While the crust is baking add the strawberries to a blender or food processor and blend until your left with a puree. Next, add 1 tbsp of the cornstarch to the puree and blend again so it’s thoroughly mixed in.
During or after the crust is has baked, add the lemon juice, sugar, vanilla extract, salt, coconut milk, remaining cornstarch, and optional turmeric or food coloring to a saucepan and whisk until the ingredients are well combined.
Over medium heat using silicone or wooden spoon continue to stir the mixture while it heats and thickens. Make sure to stir the bottom of the pan to help the sugar and cornstarch melted and mix into the rest of the ingredients. Once the mixture has significantly thickened, pour ¾ of it onto the crust in an even layer.
Add the pureed strawberry mixture into the remaining lemon filling. Mix and heat the mixture a bit longer until it’s properly thickened again after adding the strawberry puree. My strawberry mixture didn’t get quite as thick as the lemon layer, but it will set just the same.
Next, add the strawberry fillings on top of the lemon layer.
Return the pan to the oven and cook the bars for 20 minutes at 350 degrees.
Once cooked remove from the oven and allow it to cool on a countertop for around an hour. After place the pan into the fridge for at least 2 hours to properly cool and set. The longer it chills the more it will firm.
Once chilled remove the bars from the pan by pulling it up by the overhanging parchment paper.
Place on a cutting board and cut the bar into at least 24 squares. Sprinkle with powdered sugar or top with lemon and strawberry slices. Store in an airtight container in the fridge for up to 5 days.