This recipe is the third and final one from Raddish Kids‘ Backyard BBQ kit. What better summer flavor to feature in the dessert than lemonade? Travis loves anything and everything lemon, so these were bound to be a hit.
First, we prepared the crust. In a bowl, combine 1/2 cup (softened) Earth Balance butter, 1/4 teaspoon salt, 1/4 cup sugar, and 1 cup flour.
Beat with a stand mixer until the mixture clumps together.
Pour into an 8×8-inch baking pan coated with cooking spray and press firmly with your fingers to form a crust. Bake at 350 degrees F for 20 minutes.
Next up was the lemon curd. Raddish helpfully offered a vegan variation for this recipe, since the original relied on eggs. Cover 1 cup raw cashews with boiling water and let stand for 1 hour to soften. Drain and transfer the cashews to a blender.
Zest three lemons until you have 1 tablespoon zest; add to the blender.
Cut the lemons in half and use the citrus juicer (this month’s keepsake from Raddish!) to obtain 1/2 cup juice. Add to the blender, along with 1 cup coconut cream, 2 tablespoons cornstarch, and 1/2 cup sugar. Process until very smooth and chill until ready to use.
Meanwhile, microwave 2/3 cup raspberry preserves for about 30 seconds. Pour the jam over the warm crust, spreading evenly with a spatula. Slowly pour the vegan lemon curd over the top.
Bake for an additional 40 minutes. Let cool slightly, then refrigerate for at least 3 hours. Sprinkle with 2 tablespoons powdered sugar before serving.