Vegan Strawberry Lemonade Bars

0 Make the crust first. Preheat the oven to 350 degrees(F).
1 In a large mixing bowl, stir together the graham cracker crumbs and the cane sugar. Then pour the melted vegan butter into the bowl and stir to combine, making sure the butter is evenly mixed in and all the crumbs are saturated with butter.
2 Pour the mixture into a 13x9 inch baking dish that is lined with parchment paper or sprayed with non-stick spray. 
3 Press the crust down evenly into the pan. Then bake for 12-14 minutes or until the crust is golden brown and firm. 
4 Let the crust cool while you make the filling. 
5 In a medium sized sauce pan, whisk together the cane sugar, strawberry powder and corn starch. Whisk thoroughly until it is almost all one texture and there are no lumps of corn starch left. 
6 Pour the lemon juice into the sauce pan and whisk to combine, again making sure there are no lumps. 
7 Heat on medium, whisking, for about a minute. Then pour in the coconut cream, lemon zest and pinch of salt. 
8 Whisk to fully combine, and then bring to a simmer. Reduce heat to low and continue to whisk until the filling is nice and thick. About 5-7 minutes. You should be able to put the filling on the back of a spoon and swipe your finger through it and the line will stay. 
9 Now, pour the filling on top of the crust and smooth out evenly. Put in the fridge and chill for at least 4 hours or until nice and firm. I usually chill them over night. 
10 Cut into squares and serve with vegan whipped topping if desired. Keep in the fridge until ready to serve.