Shortbread Crust

1. Preheat oven to 350° F. Line a 9 x 13 baking dish with parchment paper leaving an overhang of paper on each side so you can lift the bars out after they've cooled for easy cutting.
2. In a medium bowl, combine flour, sugar and salt. Add melted Country Crock Plant Butter and vanilla and stir until completely combined. Press dough firmly and evenly into prepared pan.
3. Bake 16 to 18 minutes or until the edges are very lightly browned. Remove from oven and set aside.

Lemon Filling

1. In medium saucepan, whisk Country Crock Plant Cream and cornstarch until smooth. Stir in sugar, lemon juice, lemon zest and turmeric. Cook over medium heat, stirring frequently until sugar dissolves and mixture thickens and begins to bubble.
2. Evenly spread filling over crust. Bake 15 minutes or until edges begin to bubble. Remove from oven and cool on wire rack for 30 minutes. Transfer to refrigerator and chill 2 hours or overnight, until set.
3. Lift the bars out of the pan with the parchment paper, cut into 16 squares and sprinkle generously with confectioners' sugar. Serve with a dollop of whipped Plant Cream.