Zesty Raspberry Lemon Bars Recipe (Gluten-Free)
Published Mar 22, 2024 Updated Apr 09, 2024
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These raspberry lemon bars feature delicious layers of buttery shortbread crust, fresh raspberries, lemon filling, and more raspberries to top! A tangy, sweet-tart dessert recipe that y’all are gonna love for summer! This recipe is gluten-free and also comes with a dairy-free and lower sugar option.
Table of Contents
What Makes This Recipe Great
If summer walked into a bar, it would be these Raspberry Lemon Bars! This is my take on classic lemon bars with a fun raspberry twist. They are full of sweet, tart, and citrus flavors and have a crumbly, flaky, buttery shortbread base that is to die for! You will not know what hit you with these delicious treats!
Plus, they’re just as beautiful as they are tasty and make the perfect take-along treat for a summer afternoon gathering, holidays, or for a fun and simple after-dinner dessert! They’re gluten-free, and I’ve included both a dairy-free and low-sugar option. Each option turns out just as delicious as the next—you are going to love these bars!
If you’re looking for more dessert bars recipes, try these Gluten-Free S’Mores Bars, or my Blueberry Cheesecake Lemon Bars.
Ingredient Notes
This is the best dessert because it really has simple ingredients and yields an easy gluten-free shortbread crust and a tart raspberry lemon filling– so simple and delicious!
Crust
- gluten-free all-purpose flour: Use a 1:1 all-purpose gluten-free flour blend from brands like King Arthur or Bob’s Red Mill. If you’re not gluten-free, you can substitute regular all-purpose flour, but you’ll need to add 3 additional tablespoons of flour.
- unsalted butter: Can sub vegan for dairy-free
- powdered sugar: For a lower sugar option, substitute powdered Swerve.
- salt
Filling
- large eggs
- gluten-free flour: Use a 1:1 all-purpose gluten-free flour blend from brands like King Arthur or Bob’s Red Mill. If you’re not gluten-free, you can substitute regular all-purpose flour, but you’ll need to add 3 additional tablespoons of flour.
- fresh lemon juice: I used regular lemons, but if you can find Meyer lemons and want to use them, you’re welcome to!
- zest from 1 large lemon
- raspberries: I prefer fresh fruit for this recipe as too much moisture from the frozen version might change the consistency. If all you have are frozen, make sure to thaw them and remove any excess moisture.
- sugar: You can also use Lakanto’s 1:1 monk fruit sweetener to lower the sugar content in this dessert
- pure vanilla extract
- baking powder: make sure you are using a gluten-free brand.
- heavy cream: You can also sub coconut milk for a dairy-free option.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Alternatively, use cooking spray to grease the bottom and the sides of the pan if you don’t have parchment paper.
- For the crust: In a large bowl, combine the dry ingredients: gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 20 minutes or until lightly golden brown. Remove from the oven and set aside to cool slightly.
- Prepare the lemon filling: In another large mixing bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, lemon zest, cream, and gluten-free all-purpose flour until smooth and well combined.
- Add Filling To Crust: Add the raspberries to the bottom of the pre-baked crust. Pour the lemon mixture over. Add additional raspberries to the top of the lemon bars to make it even if desired. Return the pan to the oven and bake for an additional 35 minutes, or until the filling is set (doesn’t jiggle) and the edges are lightly golden brown.
- Cool and slice: Allow the lemon bars to 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 of the bars with powdered sugar. Slice into squares or bars using a sharp knife.
Mac’s Pro Tip
Expert Tips
- Dairy-Free: For a dairy-free version of this recipe, substitute vegan butter and unsweetened canned coconut milk for the butter and heavy cream.
- Flour: Use a 1:1 all-purpose gluten-free flour blend from brands like King Arthur or Bob’s Red Mill. If you’re not gluten-free, you can substitute regular all-purpose flour, but you’ll need to add 3 additional tablespoons of flour (no additional liquid needed).
- Lower Sugar: You can use Lakanto’s 1:1 monk fruit sweetener to lower the sugar content in this dessert. For me, I prefer this specific brand because it offers an even swap with sugar. However, if you’re using other brands of monk fruit sweetener, it may not be a 1:1 substitution. Additionally, I enjoy using the Swerve brand for granulated sugar, powdered sugar, and brown sugar, as it also provides a 1:1 swap
Storage Tips
To store lemon raspberry bars, let them cool completely, then layer them in an airtight container with parchment paper between the layers. Refrigerate for up to 5 days.
To freeze, store in a freezer-safe container or wrap individual bars in plastic wrap and store in a ziploc bag in the freezer for 2-3 months. Thaw in the fridge before serving.
Recipe FAQs
You can store these bars at room temperature in an airtight container for up to two days. However, it’s best to refrigerate them to maintain their freshness and prevent them from spoiling.
Allow the bars to cool for at least 1 hour. Placing them in the refrigerator while still warm can result in them becoming soggy.
If your bars are undercooked, place them back in the oven and bake them for an additional 5-10 minutes at the original oven temperature. Check for doneness by gently shaking the pan (there should be no jiggle). Cover the edges with foil if they’re browning too much.
Gooeyness can happen if they are underbaked. To avoid gooey bars, make sure to bake them until the filling is set and the edges are lightly golden brown.
You can use Lakanto’s 1:1 monk fruit sweetener to lower the sugar content in this dessert. For me, I prefer this specific brand because it offers an even swap with sugar. However, if you’re using other brands of monk fruit sweetener, it may not be a 1:1 substitution. Additionally, I enjoy using the Swerve brand for granulated sugar, powdered sugar, and brown sugar, as it also provides a 1:1 swap.
I always test and recommend all-in-one blends that are a 1:1 swap with all-purpose flour. My favorite brand is Bob Red’s Mill Gluten-Free1:1 Baking Flour. My other favorite all-in-one blends include Cup4Cup Gluten-Free Flour and King Arthur Gluten-Free.
While almond flour can be used as a substitute for gluten-free flour in many recipes, it may require some experimentation and adjustments to achieve the desired results. It is not a 1:1 swap.
More Summer Dessert Recipes
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Zesty Raspberry Lemon Bars Recipe (Gluten-Free)
Ingredients
Crust
- 1 3/4 cup gluten-free 1:1 baking flour I use Bob’s Red Mill
- 2 4 oz sticks 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 I used Bob's Red Mill
- 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
- Preheat oven: to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- For the crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
- Prepare the lemon filling: In another mixing bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, lemon zest, cream, and gluten-free all-purpose flour until smooth and well combined.
- Add Filling To Crust: Add the raspberries to the bottom of the pre-baked crust. Pour the lemon filling over. Add additional raspberries to make it even if desired. Return the pan to the oven and bake for an additional 30-35 minutes, or until the filling is set (doesn't jiggle) and the edges are lightly golden brown. (I always cook a little longer, closer to 35 minutes).
- Cool and slice: Allow the lemon bars to 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 of the bars with powdered sugar. Slice into squares or bars using a sharp knife.
Notes
Expert Tips
-
- Dairy-Free: For a dairy-free version of this recipe, substitute vegan butter and unsweetened canned coconut milk for the butter and heavy cream.
-
- Flour: Use a 1:1 all-purpose gluten-free flour blend from brands like King Arthur or Bob’s Red Mill. If you’re not gluten-free, you can substitute regular all-purpose flour, but you’ll need to add 3 additional tablespoons of flour (no additional liquid needed).
-
- Lower Sugar: For a lower sugar option, substitute powdered Swerve for the powdered sugar and 1:1 Lakanto’s 1:1 monk fruit sweetener for the sugar.
Storage Tips
To store lemon raspberry bars, let them cool completely, then layer them in an airtight container with parchment paper between the layers. Refrigerate for up to 5 days. To freeze, store in a freezer-safe container or wrap individual bars in plastic wrap and store in a ziploc bag in the freezer for 2-3 months. Thaw in the fridge before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is fantastic! My family loved it and had no idea it was gluten free. I followed the directions as stated and used Measure 4 Measure flour throughout. Highly recommend making them!