Description
These Lemon Raspberry Bars combine a buttery gluten-free shortbread crust with a tangy, sweet raspberry and lemon filling. Perfectly balanced between tart and sweet, these bars are a delightful dessert or snack that’s easy to make and sure to impress.
Ingredients
Crust
- 1 cup unsalted butter (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 cups gluten free flour
Filling
- ½ cup gluten free flour
- 1 cup granulated sugar
- 3 eggs
- ¾ cup mashed raspberries
- ½ cup lemon juice
- 1 tbsp lemon zest
Garnish
- Powdered sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and make removal easier.
- Prepare Shortbread Crust: In the bowl of a stand mixer, combine the softened unsalted butter, ½ cup granulated sugar, vanilla extract, and 1 teaspoon lemon zest. Beat for about 1 minute until the mixture is smooth and well combined.
- Add Flour to Crust: Gradually add 2 cups of gluten-free flour to the butter mixture. Stir or mix until a thick dough forms, ensuring all ingredients are well incorporated.
- Bake Crust: Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes or until the edges turn lightly golden and the center is set, forming the shortbread base.
- Prepare Filling Mixture: While the crust bakes, combine ½ cup gluten-free flour and 1 cup granulated sugar in a bowl. Stir well, then add the eggs, mashed raspberries, lemon juice, and 1 tablespoon lemon zest. Mix thoroughly until smooth.
- Add Filling to Crust: Remove the baked crust from the oven carefully. Pour the prepared raspberry-lemon filling evenly over the crust layer.
- Bake Bars: Return the pan to the oven and bake for another 20 minutes, or until the filling is mostly set but still slightly jiggly in the center.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely to room temperature. To speed cooling, you can place them in the fridge. Once cooled, optionally dust with powdered sugar, slice into bars, and enjoy!
Notes
- Make sure the butter is at room temperature for easy mixing.
- Use fresh or thawed raspberries for the best flavor in the filling.
- Gluten free flour should be a blend suitable for baking to achieve the best texture in crust and filling.
- Chilling the bars after baking helps them set and makes slicing easier.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
