1. Preheat oven to 350 degrees F (175 C) and grease and line a 9x9 inch baking pan with parchment paper. Set aside. In a food processor, combine all of the crust ingredients. Pulse until a fine, crumbly mixture comes together. If you don’t have a food processor, combine ingredients in a large bowl and work using a pastry cutter until you get fine crumbles. Press crust into prepared baking pan using your hands. The crust will be quite thin. Bake for 15 minutes in preheated oven or until lightly golden. Let rest for 10 minutes

2. While crust is baking, begin to prepare the filling. Add sugar to a large bowl. Pour lemon juice and water over the sugar and whisk until sugar is dissolved. Add all purpose flour and cornstarch to the bowl a little at a time, whisking vigorously after each addition. Continue until all flour and cornstarch has been added and completely dissolved. Whisk in lemon zest and sea salt.

3. Transfer filling to a saucepan and heat on the stove over medium heat whisking continuously. Bring mixture to a boil and continue for another minute. Stove time should total about 8-10 minutes and once finished, filling should resemble a thick pudding. Remove from heat and whisk in vegan butter and nondairy cream. Let rest for 5 minutes.

4. Pour lemon filling over baked crust. Smooth with an offset spatula to create as flat a top as possible. Allow to sit for 30 minutes prior to placing in the fridge. Chill for at least 4 hours before serving. Overnight works best. When ready to serve, cut into 16 equal slices. Dust with powdered sugar.