1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

2. Stir flour, powdered sugar, and salt in a bowl then add melted coconut oil and mix until crumbly.

3. Press crust mixture firmly into the bottom of the prepared pan and bake for 12 to 15 minutes until edges are lightly golden.

4. Whisk lemon juice, lemon zest, sugar, cornstarch, eggs or flax mixture, plant-based milk, and vanilla extract until smooth.

5. Fold blueberries into the lemon mixture and pour over the baked crust, smoothing the top.

6. Bake for an additional 20 to 25 minutes until the filling is set with a slight jiggle.

7. Cool completely on a wire rack, then refrigerate for at least 1 hour.

8. Use the parchment overhang to lift bars from the pan and slice into 16 squares.

9. Dust with powdered sugar or garnish with lemon zest before serving.