Gluten-Free Raspberry Lemon Bars
A delightful seasonal treat combining fresh raspberries and lemon for a perfect balance of flavors in a gluten-free dessert.
Ingredients
Crust
- 1 cup gluten-free all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cut into cubes
- 1/4 teaspoon salt
Filling
- 2 large eggs
- 3/4 cup granulated sugar
- 1 large zest and juice of 1 large lemon
- 1/4 cup gluten-free all-purpose flour
- 1 cup fresh raspberries Use fresh raspberries for best results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8 x 8 inch baking pan with parchment paper, leaving some overhang.
- Make the crust: In a medium bowl, mix together the gluten-free flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared pan.
- Bake the crust for about 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Filling
- Prepare the filling: In another bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice until smooth. Gradually mix in the gluten-free flour until well combined. Gently fold in the fresh raspberries.
- Bake again: Pour the raspberry lemon filling over the cooled crust and return the pan to the oven. Bake for an additional 20-25 minutes, or until the filling is set.
- Cool and slice: Allow the bars to cool completely in the pan. Once cool, lift the bars out using the parchment paper overhang, and slice them into squares.
Notes
For best flavor use fresh raspberries. Consider adding a touch of lavender or mint for extra flavor. Dust with powdered sugar or serve with whipped cream for an extra delight.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 10g
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