These vegan Lemon Bars are made with a buttery shortbread crust and filled with an easy Meyer lemon curd for the perfect sweet and sour treat.
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Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.
Pour into cooled crust and bake for another 25-30 minutes until the lemon curd has set.