Introduction

Zesty Raspberry Lemon Bars offer a bright, tangy twist on a classic dessert, made entirely gluten-free for those with dietary restrictions. These bars combine a buttery crust with a smooth lemon filling and fresh raspberries, creating a perfect balance of sweet and tart.

Zesty Raspberry Lemon Bars (Gluten-Free) Recipe - Recipe Image

Ingredients

1 3/4 cup gluten-free 1:1 baking flour (I use Bob’s Red Mill)
2 sticks (4 oz) butter, melted (or vegan butter for dairy-free)
3/4 cup powdered sugar*
Pinch of salt
4 eggs
3/4 cup + 1 tbsp gluten-free 1:1 baking flour (Bob’s Red Mill recommended)
1/2 cup lemon juice
1 cup fresh raspberries
Zest from 1 large lemon
1 1/2 cup sugar* (or coconut sugar)
1 tsp vanilla extract
1 1/2 tsp gluten-free baking powder
1 tbsp heavy cream (or coconut milk)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Step 2: For the crust, combine the gluten-free flour, powdered sugar, and a pinch of salt in a mixing bowl. Add the melted butter and stir until a dough forms. Press this dough evenly into the bottom of the prepared pan. Bake for 20 minutes until lightly golden, then remove and let cool slightly.
Step 3: Prepare the lemon filling by whisking together the eggs, granulated sugar, baking powder, lemon juice, lemon zest, cream, vanilla extract, and gluten-free flour until smooth and well combined.
Step 4: Scatter the fresh raspberries over the pre-baked crust. Pour the lemon filling evenly over the raspberries. If desired, add extra raspberries on top for more fruit. Return the pan to the oven and bake for 30-35 minutes, until the filling is set and lightly golden around the edges.
Step 5: Let the lemon bars cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out of the pan. Dust the top with powdered sugar and cut into squares or bars using a sharp knife.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice can work but is less vibrant.
For a dairy-free version, substitute vegan butter and coconut milk for cream.
Add a handful of chopped nuts to the crust for an extra crunch.
If raspberries are out of season, try blueberries or blackberries as a substitute.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator before serving. Reheat gently in the microwave if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular all-purpose flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour if gluten is not a concern. Use the same quantities for the crust and filling.

How do I know when the lemon filling is done baking?

The filling should be set and not jiggle when you gently shake the pan. The edges will have a light golden color, indicating that it’s fully baked.

Zesty Raspberry Lemon Bars (Gluten-Free) Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

These Zesty Raspberry Lemon Bars are a delightful gluten-free treat featuring a buttery crust topped with a tangy lemon filling and fresh raspberries. Perfectly balanced with a touch of sweetness and a burst of citrus flavor, they make an irresistible dessert or snack suitable for those avoiding gluten.

Author: Stella
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 to 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crust

1 3/4 cup gluten-free 1:1 baking flour (e.g., Bob’s Red Mill)
2 sticks (4 oz) butter, melted or vegan butter for dairy-free
3/4 cup powdered sugar
Pinch of salt

Filling

4 eggs
3/4 cup + 1 tbsp gluten-free 1:1 baking flour (e.g., Bob’s Red Mill)
1/2 cup lemon juice
1 cup fresh raspberries
Zest from 1 large lemon
1 1/2 cup granulated sugar (or coconut sugar)
1 tsp vanilla extract
1 1/2 tsp gluten-free baking powder
1 tbsp heavy cream or coconut milk
Additional raspberries for topping (optional)
Powdered sugar for dusting

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to help remove the bars easily later.
Prepare the Crust: In a mixing bowl, combine the gluten-free baking flour, powdered sugar, and a pinch of salt. Add the melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for 20 minutes or until it is lightly golden brown. Remove from the oven and allow it to cool slightly.
Make the Lemon Filling: In another bowl, whisk together the eggs, granulated sugar, gluten-free flour, baking powder, lemon juice, lemon zest, heavy cream (or coconut milk), and vanilla extract until the mixture is smooth and fully combined.
Assemble Bars and Bake: Scatter 1 cup of fresh raspberries evenly over the pre-baked crust. Pour the lemon filling over the raspberries. If desired, add additional raspberries on top for extra fruitiness. Return the pan to the oven and bake for 30-35 minutes, until the filling is completely set and the edges are lightly golden. To test doneness, the filling shouldn’t jiggle when gently shaken.
Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Dust the top with powdered sugar and cut into squares or bars with a sharp knife. Enjoy!

Notes

Use gluten-free 1:1 baking flour blend to ensure the bars remain gluten-free.
For a dairy-free option, substitute butter with vegan butter and heavy cream with coconut milk.
Do not skip letting the bars cool completely before slicing to ensure clean cuts.
Adjust sugar quantity if you prefer your bars more or less sweet.
Fresh raspberries can be replaced with frozen, but thaw and drain excess moisture before using.

Keywords: gluten-free lemon bars, raspberry lemon bars, gluten-free dessert, lemon bars recipe, dairy-free lemon bars, easy lemon bars