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Gluten Free Dairy Free Lemon Raspberry Bars

 
One serving costs about $2.41

$2.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dairy-free,dairy free side dish
spoonacular Score:40%

Spoonacular Score: 40%

 

You can never have too many side dish recipes, so give Gluten Free Dairy Free Lemon Raspberry Bars a try. For $2.39 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 269 calories, 6g of protein, and 11g of fat. This recipe from Foodista has 1 fans. A mixture of water plus 1 1/2 teaspoon water, earth balance soy free spread, egg yolks, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Lemon Bars {Gluten-Free Dairy-Free}, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain) for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp arrowroot
arrowroot
0.25 cups
0.25 cups arrowroot starch
arrowroot starch
6 large
6 large egg yolks
egg yolks
4 large
4 large eggs
eggs
0.5 tsps
0.5 tsps unflavored gelatin
unflavored gelatin
1 cup
1 cup fresh lemon juice
fresh lemon juice
1 cup
1 cup millet flour
millet flour
1 can
1 can canned pie crust
canned pie crust
3 pts
3 pts fresh raspberries
fresh raspberries
4 Tbsps
4 Tbsps simple syrup
simple syrup
4 oz
4 oz soy buttery spread
soy buttery spread
1.5 Tbsps
1.5 Tbsps sugar
sugar
0.5 cups
0.5 cups sweet rice flour
sweet rice flour
0.5 tsps
0.5 tsps vanilla paste
vanilla paste
0.25 cups
0.25 cups water
water
1 tsp arrowroot
1 tsp
arrowroot
0.25 cups arrowroot starch
0.25 cups
arrowroot starch
6 large egg yolks
6 large
egg yolks
4 large eggs
4 large
eggs
0.5 tsps unflavored gelatin
0.5 tsps
unflavored gelatin
1 cup fresh lemon juice
1 cup
fresh lemon juice
1 cup millet flour
1 cup
millet flour
1 can canned pie crust
1 can
canned pie crust
3 pts fresh raspberries
3 pts
fresh raspberries
4 Tbsps simple syrup
4 Tbsps
simple syrup
4 oz soy buttery spread
4 oz
soy buttery spread
1.5 Tbsps sugar
1.5 Tbsps
sugar
0.5 cups sweet rice flour
0.5 cups
sweet rice flour
0.5 tsps vanilla paste
0.5 tsps
vanilla paste
0.25 cups water
0.25 cups
water

Equipment

candy thermometer
candy thermometer
offset spatula
offset spatula
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
plastic wrap
plastic wrap
stand mixer
stand mixer
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
candy thermometer
candy thermometer
offset spatula
offset spatula
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
plastic wrap
plastic wrap
stand mixer
stand mixer
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  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.
  2. 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.
  3. The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  4. Preheat the oven to 350 degrees F
  5. Transfer the dough to a half sheet pan (about 12x16 inches) lined with parchment paper.
  6. Pat it down into the sheet pan just enough so that it is somewhat leveled.
  7. Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  8. 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.
  9. Refrigerate for 5 minutes.
  10. Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  11. Let it cool (in the baking sheet) to room temperature.
  12. 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.
  13. 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.
  14. Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  15. 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.
  16. Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  17. 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.
  18. Whisk until it comes to a boil. About 5 minutes.
  19. Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  20. When the raspberries come to a full boil, whisk in the arrowroot mixture.
  21. Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  22. Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  23. When fillings have been completely chilled, they are ready to assemble.
  24. With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  25. Then spread raspberry mixture evenly over lemon curd.
  26. 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. Serve cold.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.41
Ingredient
1 teaspoon arrowroot
¼ cups arrowroot starch
6 larges egg yolks
4 larges eggs
½ teaspoons unflavored gelatin
1 cup fresh lemon juice
1 cup millet flour
1 can canned pie crust
3 pints fresh raspberries
4 tablespoons simple syrup
4 ounces soy buttery spread
1.5 tablespoons sugar
½ cups sweet rice flour
½ teaspoons vanilla paste
Price
$0.04
$0.34
$1.36
$1.24
$0.14
$1.65
$0.59
$0.01
$21.29
$0.69
$0.81
$0.02
$0.49
$0.21
$28.89

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Arrowroot flour (or arrowroot starch) is a powder made from the roots of the arrowroot plant. It can be used in place of flour or cornstarch to thicken sauces, pie fillings, etc., and it is also popular in gluten-free baking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
273 Calories
6g Protein
11g Total Fat
37g Carbs
8% Health Score
Limit These
Calories
273
14%

Fat
11g
18%

  Saturated Fat
3g
19%

Carbohydrates
37g
13%

  Sugar
12g
14%

Cholesterol
162mg
54%

Sodium
98mg
4%

Get Enough Of These
Protein
6g
14%

Manganese
1mg
50%

Vitamin C
38mg
47%

Fiber
8g
33%

Vitamin E
3mg
22%

Selenium
15µg
22%

Phosphorus
142mg
14%

Vitamin K
14µg
14%

Folate
54µg
14%

Vitamin A
625IU
13%

Iron
2mg
11%

Vitamin B5
1mg
11%

Vitamin B2
0.19mg
11%

Magnesium
45mg
11%

Vitamin B6
0.2mg
10%

Copper
0.2mg
10%

Zinc
1mg
9%

Vitamin B1
0.12mg
8%

Potassium
269mg
8%

Vitamin B3
1mg
8%

Calcium
56mg
6%

Vitamin D
0.84µg
6%

Vitamin B12
0.33µg
6%

covered percent of daily need

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