Preheat the oven to 350°F. Line a 8" square baking dish with parchment paper.

In a large mixing bowl, whisk together the melted butter, sugar, vanilla extract, and lemon zest. Use a spatula or wooden spoon to fold in the flour and salt until a soft dough forms. Press dough into the baking dish in an even layer.

Bake for 15-17 minutes until light golden. Immediately after taking out of the oven, pierce several times with a fork. Allow to cool while preparing the filling.

In a medium saucepan, add the sugar and lemon zest. Use your fingertips to combine the zest into the sugar - this will allow the fragrant oils from the lemon to seep into the sugar. Whisk in the coconut cream, lemon juice, and corn starch until combined. Bring to a low simmer over medium heat. Simmer until thickened. Texture should be thick and slightly translucent, almost "gloopy." Immediately pour into a fine-mesh strainer placed over a bowl. Use a spatula to strain curd into the bowl to remove any seeds or clumps.

Pour filling onto the baked crust. Bake for an additional 15 min. until filling has set. Cool to room temperature for 30 min. Refrigerate for at least 2 hours before slicing. Dust top with powdered sugar before serving.