Raspberry Lemon Bars
 
Prep time
Cook time
Total time
 
Gluten free lemon bars with fresh raspberries baked into the filling. Tastes like you're eating a lemon bar with raspberry jam!
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • For Crust:
  • dash of salt
  • ½ cup powdered sugar
  • ½ cup almond flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 cup butter, room temperature
  • 1 tablespoon water
  • For Filling:
  • 4 eggs, beaten
  • 1⅔ cups sugar
  • 6 tablespoons fresh squeezed lemon juice
  • 2 teaspoons lemon zest
  • ½ teaspoon baking powder
  • 2 tablespoons white rice flour
  • 1 tablespoon potato starch
  • 1 tablespoon tapioca starch
  • ½ teaspoon xanthan gum
  • 1¼ cups fresh raspberries
  • For Whipped Cream:
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • 2½ tablespoons lemon juice
Directions
  1. Preheat oven to 350 degrees. Begin making crust. In a medium sized mixing bowl, combine dash of salt, powdered sugar, brown rice flour, almond flour, potato starch, tapioca starch, and xanthan gum. Mix until ingredients are equally dispersed. Cut in soft butter and 1 tablespoon of water with pastry blender until pea sized crumbs form.
  2. Line a 9X13 glass pan with parchment paper. Dump dough crumbs evenly into pan and lightly press down pieces to make the crust. Make sure the entire bottom of the pan is covered with crust.
  3. Bake the crust for 18 minutes and remove. Set aside for 5 minutes before pouring filling on top.
  4. While crust is baking begin making filling. In a medium sized mixing bowl beat eggs. Add sugar and beat until blended. Add lemon juice and lemon zest (if preferred). Mix thoroughly. Add baking powder, white rice flour, potato starch, tapioca starch and xanthan gum. Mix until combined. Pour over crust. Arrange raspberries evenly around pan.
  5. Return pan to oven for 25-27 minutes until filling is set. (You can slightly shake the pan to make sure there is no jiggle in the center)
  6. Cool on cooling rack in fridge for 2 hours or at room temperature for at least 4 hours until no longer warm. Remove entire slab of lemon bars from pan by pulling up on parchment paper. Cut into 2" squares and dust with powdered sugar on top.
  7. Make whipped cream by combining whipping cream, powdered sugar and lemon juice in a medium sized bowl (metal is best). Beat on high until soft peaks form, about 3-5 minutes.
  8. Serve bars chilled with a scoop of whipped cream and fresh raspberries.
Recipe by Breezy Bakes at https://www.breezybakes.com/raspberry-lemon-bars/