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1
Grate the zest from 2 large or 3 medium lemons, then squeeze the lemons to obtain the 1/2 lemon juice for the recipe.
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2
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.
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3
Preheat oven to 350F.
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4
Grease an 8x8 baking pan.
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5
Whisk flour and 1/4 cup cane juice together in a medium bowl.
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6
Add margarine in small chunks and cut in with a pastry cutter until mixture resembles small crumbs.
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7
Press crumb mixture evenly into the prepared baking pan.
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8
Bake for about 10-12 minutes in the preheated oven or until lightly browned at the edges.
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9
Let crumb base cool.
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10
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.
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11
Simmer, whisking every few minutes, until the agar dissolves; about 10 minutes.
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12
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.
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13
Remove the cup from the microwave and stir.
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14
Continue to cook the mixture on high at 30 second intervals, stirring well after each time.
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15
The agar should be dissolved after about 2 minutes of cooking, though this depends on the microwave.
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16
Now, combine 3/4 cup cane juice with the arrowroot powder in a small saucepan.
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17
Add the coconut milk and stir together.
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18
Bring this mixture to a boil over medium heat, stir, then reduce heat and simmer for 1 minute.
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19
Remove the pan from the heat and add the lemon juice mixture and the lemon zest.
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20
Place raspberries evenly over the cooled crust in the 8x8 inch baking pan.
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21
Pour lemon filling into the baking pan on top of the crust and raspberries.
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22
Turn raspberries with a spoon to coat them with the lemon mixture then let the pan set at room temperature for about 1 hour.
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23
At this point, either serve the raspberry lemon bars or cover with plastic wrap and refrigerate for up to 3 days.
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24
Bring the bars to room temperature before serving.
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25
Dust with powdered sugar, slice into 12 bars and serve.
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26
NOTE: It is very important that your agar flakes be fresh or their jelling power may be lessened.
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27
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.
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28
The mixture should be firm.
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29
If it isn't, dissolve some more agar and stir it into your lemon mixture and repeat the test until the mixture jells properly.
