Recipe Detail Page

1. Preheat oven to 350°F (177°C).

2. To prepare base, grease an 8 x 8-inch (20 x 20-cm) square baking dish with a little butter. Whirl flour and icing sugar in a food processor. Add butter and pulse until coarse crumbs form. Turn mixture into prepared pan. Press evenly to form base.

3. Bake in centre of preheated oven until puffed and lightly golden around edges, 20 to 25 minutes. Set on a rack to cool completely.

4. Meanwhile, finely grate the zest of lemons until you have 1 tbsp (15 mL) zest. Squeeze lemons until you have 3/4 cup (175 mL) juice. Set both aside. In a medium-size bowl, whisk oat milk with sugar then slowly sprinkle in cornstarch, whisking constantly so no lumps form. Whisk in lemon juice, turmeric and salt.

5. When base is cool, scrape lemon mixture into a small saucepan and set over medium heat. Cook, whisking often, until mixture begins to simmer gently, about 10 to 12 minutes. Adjust heat as needed. Gently simmer, stirring frequently, until thickened, 3 more minutes. Let cool slightly. Stir in lemon zest and butter.

6. Carefully pour slightly cooled mixture over cooled cookie base. Cover with plastic wrap. Refrigerate overnight. Also, put coconut milk cans into the fridge overnight.

7. When ready to serve, prepare topping by removing coconut milk from fridge being careful not to shake the cans. Open the cans and carefully scoop out the solids that have formed at the top of the cans and place in stand mixer bowl or mixing bowl. Be sure not to incorporate any of the thin liquid or the coconut cream will not whip. Sprinkle with sugar. Using a stand mixer or hand mixer, beat until whipped, about 2 minutes.

8. Run a thin spatula or knife along the edges of the dessert in the pan. Using a spatula, remove the base and filling to a cutting board. Using a large knife, slice into 18 bars. To keep the edges clean, you may want to wipe the knife between each cut. Spread or pipe a little whipped coconut mixture over each bar just before serving.