Zesty Raspberry Lemon Bars Recipe (Gluten-Free)

an up close photos of dessert bars topped with lemons and raspberries

5 from 1 vote

Zesty Raspberry Lemon Bars Recipe (Gluten-Free)

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.

Prep Time5

Cook Time55

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings:

Equipment

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