• Preheat oven to 325°F/163°C. Line a 8x8-inch square pan with parchment paper, leaving an overhang to easily remove the bars when they're done.
• Combine flour, butter, and powdered sugar in a bowl and stir until combined. Press into the bottom of the prepared pan.
• Bake the crust for 15=20 minutes until the edges are slightly golden. Remove from the oven and use a fork to poke holds on the crust (not all the way through to the bottom). Set aside.

For the Tofu Lemon Curd (Option #1)

• If you're making your lemon bars with the tofu lemon curd: In the same food processor bowl (no need to wash it out), add the tofu, lemon zest, lemon juice, sugar, cornstarch, nutritional yeast, and turmeric. Pulse until completely smooth. Pour the lemon filling over the crust and evenly distribute it across the pan.
• Bake for 25 to 30 minutes, until the sides are golden brown and the filling is firm (if it's still overly jiggly, you should cook it a few more minutes).
• Remove from the oven and allow to cool. After it's cooled, transfer to the fridge and chill for 1 to 2 hours. Once chilled, grab both sides of the aluminum foil and remove it from the pan.

For the Simple Lemon Curd (Option #2)

• If you're using the simple lemon curd, in a saucepan combine the lemon juice, sugar, milk, and cornstarch. Stir to combine the cornstarch. Cook over medium heat while stirring constantly to dissolve the sugar and to prevent lumps as the mixture thickens. Bring it to a low boil, then reduce heat to simmer and cook for 2 to 3 minutes, stirring constantly. The mixture should get fairly thick. If you get lumps, simply pulse the curd in a food processor or use an immersion blender.
• Once the mixture thickens, remove from heat, add the lemon zest, coconut oil, and turmeric. Stir to combine. Spoon out the lemon curd over the prepared crust.
• Bake for 25-30 minutes, until the sides are golden brown and the filling is slightly firm. It may be a little jiggly.
• Remove from the oven and allow to cool. After it's come to room temperature, transfer the pan to the fridge and chill for 1 - 2 hours. Once chilled, grab both sides of the parchment paper and remove the bars from the pan.

To Serve:

• Sprinkle the tops of the bars with powdered sugar. Slice into bars and serve.
• Store lemon bars in the fridge. They will keep up to 5 days.