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