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5 from 4 votes

Blueberry Lemon Bars

The creamiest vegan blueberry lemon bars with a classic shortcrust base, a custard-like lemon filling and plenty of fresh berries!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: American, Vegan
Servings: 16 slices
Author: Anthea



Filling and topping


To make the base:

  • Preheat the oven to 180°C (350°F). Line a 20 cm or 23 cm (8 inch or 9 inch) baking tin with baking paper.
  • Add all the base ingredients to abowl or food processor. Mix until combined. Press very firmly into the base of your baking tin. Bake for 15 minutes or until the base is slightly brown and is firm to the touch. Set aside

To make the filling:

  • Add all ingredients except the blueberries to a heavy-based saucepan over high heat. Whisk to combine the ingredients and allow the mixture to boil for 5 minutes. Reduce the heat to medium and continue stirring for another 5 minutes to thicken the mixture. The filling is ready when it thickly coats the back of a spoon or is the consistency of pourable custard.

To assemble:

  • Pour the mixture into your baking tin and smooth the top. Quickly sprinkle half of the blueberries on top. Allow the slice to set in the fridge for at least 2 hours.
  • When the slice is firm, top with the extra blueberries. Use a sharp knife to cut servings. Tip: A slightly wet or warm knife makes this easier. Enjoy!


* This is about 2-3 x 400mL cans, depending on the brand and how much thick coconut cream is in each. Make sure you chill the coconut cream in the fridge overnight and use only use the thick part of the cream which has floated to the top of the can!
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