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