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Gluten-free raspberry lemon bars topped with fresh raspberries and lemon zest

Gluten-Free Raspberry Lemon Bars

Delightfully chewy tart-sweet bars featuring a buttery gluten-free crust topped with zesty lemon filling and fresh raspberries, perfect for cozy autumn days.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12 squares
Calories 250 kcal

Ingredients
  

For the crust

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1/2 cup almond flour
  • 3/4 cup powdered sugar for crust
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter, cold and cubed
  • 1 large egg use room temperature for better emulsification
  • 1 teaspoon pure vanilla extract

For the lemon raspberry filling

  • 1 1/2 cups granulated sugar
  • 1/4 cup gluten-free all-purpose flour
  • 4 large eggs use room temperature for better emulsification
  • 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1 1/2 to 2 cups fresh or thawed raspberries

Optional streusel topping

  • 1/2 cup cold butter
  • 3/4 cup gluten-free oats
  • 1/2 cup brown sugar

Instructions
 

Prep and preheat

  • Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.

Make the crust

  • In a bowl, whisk gluten-free flour, almond flour, powdered sugar, and salt.
  • Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  • Stir in the egg and vanilla until a soft dough forms.
  • Press the dough evenly into the prepared pan.
  • Bake for 15–18 minutes, or until the edges are lightly golden.

Prepare the filling

  • While the crust bakes, whisk granulated sugar and gluten-free flour in a bowl.
  • Add eggs, lemon juice, and zest; whisk until smooth.

Add raspberries and bake

  • Sprinkle raspberries evenly over the hot crust.
  • Pour the lemon filling gently over the fruit.
  • If using streusel, crumble it on top now.
  • Return to the oven and bake for 20–25 minutes, until the filling is set but still slightly jiggly in the center.

Cool and chill

  • Let the bars cool to room temperature, then refrigerate for at least 2 hours to fully set.
  • Use the parchment overhang to lift from the pan and cut into squares.

Notes

Use fresh raspberries for the best texture; if using frozen, do not thaw completely and toss briefly in a tablespoon of flour to prevent bleeding. For perfect slices, chill the bars completely and wipe your knife clean between cuts.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 18g
Keyword Baking, Desserts, gluten-free, Lemon Bars, Raspberry
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