Hey there, fellow foodies! It’s that time again when I’m thrilled to bring you a new and delectable recipe from my kitchen. Today, I’m sharing a recipe that’s the perfect blend of zesty lemon and juicy raspberries – Lemon Raspberry Bars! These delightful bars are the epitome of summer flavors, combining the tartness of lemons with the sweetness of raspberries in a dessert that’s sure to become a staple in your repertoire.
How to Prepare Lemon Raspberry Bars
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Ingredients:
Crust:
- 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
Lemon Filling:
- 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
Raspberry Filling:
- 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
Directions:
- Start by preparing the crust:
- In a mixing bowl, combine the Earth Balance Soy Free Spread and caster sugar. Mix on low speed until just combined.
- Increase the speed to medium-high and beat for 3 minutes until the mixture is light and creamy.
- Add the vanilla paste.
- Gradually add the millet flour, sweet rice flour, and arrowroot starch, mixing until fully incorporated. Be careful not to overmix.
- The dough should resemble cornflake-sized pieces when pressed together.
- Preheat your oven to 350 degrees F (175 degrees C).
- Transfer the crust dough to a parchment-lined half sheet pan (about 12×16 inches) and pat it down evenly. Refrigerate the pan for 30 minutes or up to 2 days if preparing ahead.
- Once chilled, spread the dough evenly in the pan until it’s about 1/4 inch thick. Refrigerate for an additional 5 minutes.
- Bake the crust until it’s golden brown, about 15-20 minutes, rotating the pan halfway through for even browning. Allow it to cool to room temperature in the pan.
- While the crust is cooling, let’s prepare the lemon filling:
- In a glass bowl set over simmering water, combine the lemon juice, eggs, egg yolks, Earth Balance Soy Free Spread, and caster sugar.
- Whisk continuously for 5 minutes until the mixture becomes foamy and slightly thick.
- Remove the bowl from heat and transfer the mixture to a saucepan.
- Whisk with an electric mixer for a few more minutes until the mixture thickens and reaches 170 degrees F (77 degrees C) on a candy thermometer.
- Cover the lemon curd directly with plastic wrap to prevent a film from forming. Let it cool slightly and then chill for 2 hours or overnight.
- For the raspberry filling:
- In a saucepan, combine simple syrup, raspberries, 1/4 cup water, and caster sugar over medium-high heat.
- Whisk until the mixture comes to a boil, about 5 minutes.
- In a small bowl, combine arrowroot and 1 1/2 teaspoons of water.
- Whisk the arrowroot mixture into the boiling raspberries and continue whisking for about a minute.
- Add unflavored gelatin and whisk for another minute until the mixture thickens.
- Transfer the raspberry filling to a bowl, let it cool to room temperature, and then chill for 2 hours until it thickens further.
- Assemble the bars:
- Once both fillings have chilled sufficiently, spread the lemon curd evenly over the cooled crust using a large thin frosting spatula.
- Gently spread the raspberry filling over the lemon curd layer.
- Chill the bars in the freezer for 2 hours before serving.
- When ready to serve, cut the chilled bars into squares using a sharp knife.
Can I use frozen raspberries instead of fresh ones?
Absolutely! You can substitute frozen raspberries for fresh raspberries in the raspberry filling. Just make sure to thaw and drain them before using.
What’s the purpose of arrowroot starch in the crust?
Arrowroot starch helps add a light and delicate texture to the crust, making it crisp and buttery.
Can I make these bars in advance?
Definitely! These bars can be made a couple of days ahead. Simply follow the instructions, cut the squares, and freeze them. Thaw at room temperature for an hour before serving.
Do I need a candy thermometer for the lemon filling?
Yes, a candy thermometer is important to ensure that the lemon filling reaches the right temperature for optimal texture.
Can I use a different spread instead of Earth Balance Soy Free Spread?
Certainly! You can experiment with other dairy-free spreads of your choice.
Can I use a different type of flour for the crust?
While I recommend sticking to the millet flour and sweet rice flour combination for the best results, you
Lemon Rasberry Bars
Ingredients
Crust:
- 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
Lemon Filling:
- 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.
Raspberry Filling:
- 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
Instructions
- 1* You will need a candy thermometer
- 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.
Notes
Note: If making this recipe a couple of days ahead, chill in the freezer for an hour then cut squares (for easy removing just before serving) then freeze again. Thaw at room temperature 1 hour before serving. Serve chilled.
