Adapted from a recipe by vegansaurus (http://vegansaurus.com/post/55856997/recipe-lemon-curd) and Vegan Mother Hubbard (http://www.veganmotherhubbard.net/2013/06/vegan-lemon-bars.html)
Ingredients
Crust
1 package spiced cookies or graham crackers or shortbread cookies
1/2 cup sugar
1/2 tsp. cinnamon (unless using spiced cookies)
enough coconut oil to get the cookies to start clumping (1/2 cup?)
Filling
1 cup fresh key lime juice
½ cup water
1½ cups white sugar
4 Tbsp. cornstarch (might need more depending on consistency)
⅛ tsp. salt
1 tsp. key lime zest
⅓ cup coconut milk
2 Tbsp. coconut oil
Instructions
Using a food processor/blender, crush up cookies into a workable crumble, add the sugar, cinnamon, and add enough coconut oil to get the mixture to clump. Spread cookie mixture in a pan of your choice, compacted down to form a solid crust and put in the fridge to harden.
Using a food processor/blender, combine key lime juice, water, sugar, cornstarch, and salt. When the mixture is smooth, pour it into a saucepan and add key lime zest. Turn the heat under the saucepan to medium, and whisk until the mixture comes to a full boil, about 10 to 15 minutes. Allow to boil for one minute undisturbed; the mixture should have noticeably thickened and started to turn clear. Remove from heat.
Add milk or creamer and coconut oil. Whisk until everything is fully combined. Allow the key lime filling to thicken and cool in the saucepan until it reaches room temperature, then pour it onto your crust and refrigerate or freeze. Takes about 2-3 hours before fully set.