Description

These Zesty Raspberry Lemon Bars are a delightful gluten-free dessert featuring a buttery crust and a tangy lemon filling studded with fresh raspberries. Perfectly balanced between sweet and tart, these bars offer a bright, fresh flavor with a tender texture, making them a crowd-pleasing treat for any occasion.

Ingredients

Scale

Crust

1 3/4 cup gluten-free 1:1 baking flour (such as 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 (Bob’s Red Mill recommended)
1/2 cup lemon juice
1 cup fresh raspberries
Zest from 1 large lemon
1 1/2 cups sugar (or coconut sugar)
1 tsp vanilla extract
1 1/2 tsp gluten-free baking powder
1 tbsp heavy cream (or coconut milk)

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 make it easy to lift out the bars later.
Make the Crust: In a mixing bowl, combine the gluten-free baking flour, powdered sugar, and a pinch of salt. Add the melted butter and stir until a dough forms. Evenly press the dough into the bottom of the prepared baking pan. Bake the crust for 20 minutes or until lightly golden brown. Remove from oven and let it cool slightly.
Prepare the Lemon Filling: In a separate bowl, whisk together eggs, granulated sugar, gluten-free flour, gluten-free baking powder, lemon juice, lemon zest, heavy cream, and vanilla extract until the mixture is smooth and fully combined.
Add Raspberries and Pour Filling: Spread 1 cup of fresh raspberries evenly over the pre-baked crust. Pour the lemon filling over the raspberries. If desired, add more raspberries on top for extra bursts of tartness. Return the pan to the oven.
Bake Lemon Bars: Bake for 30 to 35 minutes or until the filling is set and does not jiggle when you gently shake the pan, and the edges turn lightly golden brown. For best results, bake closer to 35 minutes to ensure the filling is fully set.
Cool and Serve: Let the lemon bars cool completely in the pan placed on a wire rack. Once cooled, use the parchment paper overhang to lift the whole slab out of the pan. Dust the top with powdered sugar and slice into squares or bars with a sharp knife.

Notes

Use gluten-free 1:1 baking flour to ensure the bars maintain structure and taste similar to traditional flour.
For a dairy-free version, substitute butter with vegan butter and heavy cream with coconut milk.
Make sure the filling is fully set before removing from the oven to avoid a runny texture.
Fresh raspberries add tartness and moisture; avoid canned or frozen for best texture.
Use parchment paper with overhang to make removing the bars from the pan easier and help with clean slicing.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry lemon bars, gluten-free lemon bars, gluten-free dessert, lemon dessert, raspberry dessert, zesty lemon bars, easy lemon bars, gluten-free baking