Directions:
- Grate the zest from 2 large or 3 medium lemons, then squeeze the lemons to obtain the 1/2 lemon juice for the recipe.
- Combine lemon juice and agar flakes in a small non-reactive saucepan (stove method) or a 2 cup heatproof measuring cup (microwave method) and set aside for 15 minutes or until the agar has softened.
- Preheat oven to 350°F.
- Grease an 8x8 baking pan.
- Whisk flour and 1/4 cup cane juice together in a medium bowl.
- Add margarine in small chunks and cut in with a pastry cutter until mixture resembles small crumbs.
- Press crumb mixture evenly into the prepared baking pan.
- Bake for about 10-12 minutes in the preheated oven or until lightly browned at the edges.
- Let crumb base cool.
- If you will be using the stove to heat the lemon mixture, place the saucepan with the lemon and agar on the burner and bring to a boil over medium low heat.
- Simmer, whisking every few minutes, until the agar dissolves; about 10 minutes.
- If you will be using the microwave to heat the lemon mixture, place the heatproof measuring cup with the lemon mixture into the microwave and cook on high for 1 minute.
- Remove the cup from the microwave and stir.
- Continue to cook the mixture on high at 30 second intervals, stirring well after each time.
- The agar should be dissolved after about 2 minutes of cooking, though this depends on the microwave.
- Now, combine 3/4 cup cane juice with the arrowroot powder in a small saucepan.
- Add the coconut milk and stir together.
- Bring this mixture to a boil over medium heat, stir, then reduce heat and simmer for 1 minute.
- Remove the pan from the heat and add the lemon juice mixture and the lemon zest.
- Place raspberries evenly over the cooled crust in the 8x8 inch baking pan.
- Pour lemon filling into the baking pan on top of the crust and raspberries.
- Turn raspberries with a spoon to coat them with the lemon mixture then let the pan set at room temperature for about 1 hour.
- At this point, either serve the raspberry lemon bars or cover with plastic wrap and refrigerate for up to 3 days.
- Bring the bars to room temperature before serving.
- Dust with powdered sugar, slice into 12 bars and serve.
- NOTE: It is very important that your agar flakes be fresh or their jelling power may be lessened.
- To test your agar for this recipe, put a spoonful of the prepared lemon mixture on a small plate and chill it for 15 minutes.
- The mixture should be firm.
- If it isn't, dissolve some more agar and stir it into your lemon mixture and repeat the test until the mixture jells properly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.58 Kcal (2632 kJ) | ||
| Calories from fat | 275.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.66g | 47% | |
|---|---|---|---|
| Sodium | 12.25mg | 1% | |
| Potassium | 358.95mg | 8% | |
| Total Carbs | 89.46g | 30% | |
| Sugars | 55.84g | 223% | |
| Dietary Fiber | 7.65g | 31% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 229.85 Kcal (962 kJ) | ||
| Calories from fat | 100.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 47% | |
|---|---|---|---|
| Sodium | 4.48mg | 1% | |
| Potassium | 131.26mg | 8% | |
| Total Carbs | 32.71g | 30% | |
| Sugars | 20.42g | 223% | |
| Dietary Fiber | 2.8g | 31% | |
| Protein | 1.9g | 10% | |
| Vitamin C | 12.4mg | 57% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.3mg | 20% | |
| Calcium | 14.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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