Gluten Free Dairy Free Lemon Raspberry Bars

Gradually add the millet and rice flour, about a 1/4 cup at a time, mixing just until it’s fully incorporated. Be careful not to overmix; the dough shouldn't form a ball, but it should hold together if you gently squeeze it.

While you're doing this, preheat your oven to 350 degrees F.

Transfer the dough to a half sheet pan (around 12x16 inches) lined with parchment paper. Gently pat it down so it's somewhat leveled across the pan.

Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if you're preparing it in advance. Once chilled, unwrap and gently pat and spread the dough evenly until it covers the pan, aiming for about 1/4 inch thick. Pop it back into the refrigerator for another 5 minutes.

Pour the thickened lemon filling into a clean bowl, let it cool slightly, then chill it in the refrigerator for at least 2 hours, or even overnight.

For the raspberry filling, combine the simple syrup, raspberries, 1/4 cup water (reserving the rest for the arrowroot mixture), and caster sugar in a small saucepan over medium-high heat.

Whisk the raspberry mixture until it comes to a boil, which should take about 5 minutes.

While that's heating, whisk together the arrowroot and 1 1/2 teaspoons water in a small bowl. Once the raspberries are at a full boil, whisk in the arrowroot mixture.

Transfer the raspberry filling to a bowl, let it cool to room temperature, then chill it in the refrigerator for 2 hours; this chilling step will help the fruit mixture thicken properly.

Once both fillings are completely chilled, it's time to assemble the bars. Use a large, thin frosting spatula to spread the lemon curd evenly across the cooled crust. Then, carefully spread the raspberry mixture evenly over the lemon curd.

Chill the assembled bars in the freezer for 2 hours before serving. If you've made these a couple of days in advance and stored them frozen, remember to thaw them from the freezer for 1 hour before slicing and serving.