Step 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.

Step 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.

Step 3

The dough should not form into a ball, but it should hold together if you squeeze it in your hands.

Step 4

Preheat the oven to 350 degrees F

Step 5

Transfer the dough to a half sheet pan (about 12x16 inches) lined with parchment paper.

Step 6

Pat it down into the sheet pan just enough so that it is somewhat leveled.

Step 7

Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.

Step 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.

Step 9

Refrigerate for 5 minutes.

Step 10

Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.

Step 11

Let it cool (in the baking sheet) to room temperature.

Step 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.

Step 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.

Step 14

Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.

Step 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.

Step 16

Pour into a bowl, cool slightly then chill for 2 hours, or overnight.

Step 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.

Step 18

Whisk until it comes to a boil. About 5 minutes.

Step 19

Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.

Step 20

When the raspberries come to a full boil, whisk in the arrowroot mixture.

Step 21

Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.

Step 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.

Step 23

When fillings have been completely chilled, they are ready to assemble.

Step 24

With a large thin frosting spatula spread out the lemon curd evenly across the crust.

Step 25

Then spread raspberry mixture evenly over lemon curd.

Step 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.