Gluten Free Dairy Free Lemon Raspberry Bars

Gluten Free Dairy Free Lemon Raspberry Bars requires approximately 45 minutes from start to finish. Watching your figure? This dairy free recipe has 270 calories, 7g of protein, and 11g of fat per serving. This recipe serves 12. For $2.4 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Only a few people really liked this side dish. 1 person found this recipe to be flavorful and satisfying. A mixture of arrowroot, arrowroot starch plus 1 tablespoon, millet flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 42%. Try Easy Raspberry Oatmeal Bars – Gluten-Free with Vegan & Dairy-Free Options, Healthy Lemon Bars (gluten free, dairy free & paleo!), and Dairy-Free Gluten-Free Lemon Coconut Bars for similar recipes.

  • Serves: 12
  • Time: 45 Mins
  • Category: side dish
  • Health Rating: 7.0

Ingredients


Table
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Instructions

Step 1: 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.

Ingredients:

  • spread
  • sugar

Equipment:

  • stand mixer
  • spatula
  • bowl

Step 2: Add the vanilla.

Ingredients:

  • vanilla

Step 3: 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 hold together if you squeeze it in your hands.Preheat the oven to 350 degrees F

Ingredients:

  • dough
  • all purpose flour

Equipment:

  • oven

Step 4: Transfer the dough to a half sheet pan (about 12x16 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.

Ingredients:

  • spread
  • dough
  • wrap

Equipment:

  • baking paper
  • baking sheet
  • plastic wrap
  • frying pan

Step 5: Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.

Ingredients:

  • crust

Equipment:

  • oven
  • frying pan

Step 6: Let it cool (in the baking sheet) to room temperature.Meanwhile, for the lemon filling.

Ingredients:

  • lemon

Equipment:

  • baking sheet

Step 7: 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.

Ingredients:

  • lemon juice
  • spread
  • sugar
  • water
  • egg yolk
  • egg

Equipment:

  • hand mixer
  • sauce pan
  • whisk
  • bowl

Step 8: 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.

Ingredients:

  • candy
  • sauce
  • water
  • egg

Equipment:

  • candy thermometer
  • hand mixer
  • sauce pan
  • spatula
  • whisk

Step 9: Pour into a bowl, 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.

Ingredients:

  • caster sugar
  • simple syrup
  • raspberries
  • arrowroot
  • water

Equipment:

  • sauce pan
  • bowl

Step 10: 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.

Ingredients:

  • raspberries
  • arrowroot
  • water

Equipment:

  • whisk
  • bowl

Step 11: Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.

Ingredients:

  • gelatin

Equipment:

  • whisk

Step 12: Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.When fillings have been completely chilled, they are ready to assemble.With a large thin frosting spatula spread out the lemon curd evenly across the crust.Then spread raspberry mixture evenly over lemon curd.Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving.

Ingredients:

  • lemon curd
  • raspberries
  • frosting
  • spread
  • crust
  • fruit

Equipment:

  • offset spatula
  • bowl

Step 13: Serve cold.


Dietary Information

  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories270.17 kcal13.51%
Fat11.31 g17.4%
Saturated Fat3.03 g18.93%
Carbohydrates37.75 g12.58%
Net Carbohydrates29.38 g10.68%
Sugar12.53 g13.92%
Cholesterol153.8 mg51.27%
Sodium95.43 mg4.15%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein6.58 g13.17%
Manganese1.0 mg49.96%
Vitamin C38.86 mg47.11%
Fiber8.36 g33.46%
Vitamin E3.3 mg22.0%
Selenium14.54 µg20.77%
Vitamin K14.67 µg13.97%
Phosphorus138.3 mg13.83%
Folate53.94 µg13.48%
Vitamin A613.72 IU12.27%
Iron2.03 mg11.27%
Magnesium44.76 mg11.19%
Vitamin B51.11 mg11.11%
Vitamin B20.18 mg10.74%
Vitamin B60.2 mg9.95%
Copper0.2 mg9.88%
Zinc1.25 mg8.33%
Vitamin B10.12 mg8.26%
Vitamin B31.52 mg7.62%
Potassium266.61 mg7.62%
Calcium55.5 mg5.55%
Vitamin D0.79 µg5.28%
Vitamin B120.31 µg5.23%