A dairy-free twist on classic lemon bars – buttery shortbread crust topped with a bright lemon layer swirled with a quick blueberry compote. Makes 9 bars.

Ingredients:
Crust:

• 1.5 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 tsp fine sea salt
• 1/2 cup cold vegan butter, cubed

Blueberry compote:

• 1 cup fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp water

Lemon filling:

• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 cup fresh lemon juice
• 1 lemon, zested
• 1/3 cup unsweetened plant milk
• 1 tsp cornstarch

For finishing:

• 1 tbsp powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. Whisk together flour, powdered sugar, and salt. Add vegan butter and rub in with your fingers until the mixture looks like coarse sand and holds together when pressed.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake until light golden, 18-20 minutes.
4. While the crust bakes, combine blueberries, sugar, and water in a small saucepan. Simmer over medium heat, mashing gently, until thickened and jammy, about 5 minutes. Set aside to cool.
5. Whisk together sugar, flour, lemon juice, lemon zest, plant milk, and cornstarch until smooth.
6. Pour the lemon filling over the warm crust. Drop spoonfuls of the blueberry compote over the top and swirl gently with a knife or skewer.
7. Bake until the filling is just set and no longer jiggly in the center, 25-28 minutes.
8. Cool completely at room temperature, then chill in the fridge for at least 2 hours before lifting out with the parchment overhang and slicing into squares.
9. Dust with powdered sugar just before serving.

Note: Chill at least 2 hours before slicing for clean squares. Wipe your knife between cuts.