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Pulse flour, powdered sugar and cornstarch in a food processor. Add margarine in spoonfuls and blend for 8-10 seconds, then pulse until mixture resembles coarse meal. Sprinkle the mixture into the prepared baking pan and press it firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove the pan from the oven and let cool.
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To prepare the filling-
In a saucepan, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squeeze your lemon juice. Mix the arrowroot powder into the lemon juice to dissolve. When agar agar has been soaking for 15 minutes, turn the heat up and bring to boil. Boil for about 10 minutes or until the agar agar is completely dissolved. Add the sugar and turmeric and boil until dissolved, about 3 minutes. Lower the heat to medium and add the arrowroot powder mixture, then add the lemon zest and nondairy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should no be rapidly boiling, but a low bubbling is okay.
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Pour the mixture into the prepared crust, let it cool for 20 minutes, then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set. Use a sifter or fine mesh strainer to sprinkle the bars with powdered sugar. Slice into squares and serve.
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