This Lemon Raspberry Bar recipe was inspired by Chef Thomas Kellers’ Lemon Meringue Bar from the French Laundry Cookbook.
- 5 ounces Earth Balance Soy Free Spread, room temperature
- 1/4 cup plus 1 tablespoon caster sugar (very fine sugar)
- 1/2 teaspoon vanilla paste
- 1 cup millet flour
- 1/2 cup sweet rice flour
- 1/4 cup arrowroot starch plus 1 tablespoon
- 1 cup fresh lemon juice, about 12 lemons
- 6 large eggs
- 6 large egg yolks
- 1 1/4 cups caster sugar
- 4 ounces Earth Balance Soy Free Spread, in chunks, room temperature.
- 3 pints fresh raspberries or frozen raspberries
- 4 tablespoons simple syrup
- 1 1/2 tablespoons caster sugar
- 1 teaspoon arrowroot
- 1/4 cup water plus 1 1/2 teaspoon water
- 1/2 teaspoon unflavored gelatin
- Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
- Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary.
- Add the vanilla.
- Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
- The dough should not form into a ball, but it should create cornflake sized pieces when pressed together.
- Preheat the oven to 350 degrees F
- Transfer the dough to a half sheet pan (about 12×16 inches) lined with parchment paper.
- Pat it down into the sheet pan just enough so that it is somewhat leveled.
- Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
- Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out.
- Dough should be about 1/4 inch thick. Refrigerate for 5 minutes before baking.
- Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
- Let it cool (in the baking sheet) to room temperature.
Meanwhile, for the lemon filling.
- Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
- The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick. Take off the heat.
- Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
- Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
- Pour into a bowl, cover directly on the lemon curd with plastic wrap (to prevent a film), cool slightly then chill for 2 hours, or overnight.
For the raspberry filling:
- In a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
- Whisk until it comes to a boil. About 5 minutes.
- Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
- When the raspberries come to a full boil, whisk in the arrowroot mixture.
- Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately 10-12 minutes, or until thickened.
- Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. It will thicken more during chilling time.
- Assemble once fillings have been chilling at least a few hours.
- With a large thin frosting spatula spread out the lemon curd evenly across the cookie crust.
- Then spread raspberry mixture evenly over lemon curd.
- Chill in the freezer for 2 hours before serving
- Cut squares with a sharp knife.
Recipe and Photo: Foodista / CC BY