These gluten-free raspberry lemon bars are a sweet and tangy treat! With a crumbly crust and vibrant raspberry filling, they’re a real delight.
Honestly, who can resist that lovely tartness? I usually serve them cold, and trust me, they disappear fast at get-togethers. Perfect for a sunny day! ☀️
Key Ingredients & Substitutions
Gluten-Free Flour Blend: Make sure to use a blend that includes xanthan gum for a good texture. If you’re out of it, you can mix almond flour and coconut flour for an alternative, though the texture will differ slightly.
Butter: Unsalted butter is best for controlling the saltiness of the bars. You can substitute with coconut oil or a vegan butter to make it dairy-free. Just ensure it’s cold for the crust!
Lemons: Fresh lemon juice gives the best flavor, but bottled lemon juice can work in a pinch. If you need a substitute, try using lime juice for a different citrus twist.
Raspberries: Fresh raspberries add a bright flavor, but frozen ones are perfectly fine too. If berries aren’t available, you could swap in any other fruit like blueberries or blackberries.
How Do You Get the Perfect Crust for Your Bars?
The crust is a vital part of these bars that shouldn’t be overlooked. It serves as the foundation and has to be just right! Here’s how to nail it:
- Make sure your butter is really cold. This helps create a flaky texture.
- Mix until the butter is in small pieces but not completely melted into the flour.
- Press the mixture evenly and firmly into the pan; this promotes structure.
- Bake just until the edges start turning golden; overbaking will make it hard.
How to Make Gluten-Free Raspberry Lemon Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
For the Lemon Filling:
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup gluten-free all-purpose flour blend
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
For the Raspberry Layer:
- 1 to 1 1/2 cups fresh or frozen raspberries
- 2 to 3 tbsp granulated sugar (adjust based on tartness)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and an additional 45-60 minutes for baking and cooling time. Don’t forget to chill the bars in the fridge for at least 2 hours before serving for the best texture!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×9-inch baking pan and line it with parchment paper, leaving some paper hanging over the edges. This will help you lift the bars out easily later!
2. Prepare the Crust:
In a medium bowl, whisk together the gluten-free flour blend, powdered sugar, and salt. Now add in those cold butter cubes. Using a pastry cutter or your fingers, mix until the butter is in small pieces and the mixture looks like coarse crumbs.
3. Bake the Crust:
Press that crust mixture firmly and evenly into the bottom of your prepared pan. Bake in the oven for about 15-18 minutes, until the edges are turning golden. Once done, take it out and let it cool slightly.
4. Prepare the Raspberry Layer:
While your crust is baking, take the raspberries and mash them with sugar in a small bowl. This will release their juices and give them a sweet flavor. Set this aside for later.
5. Make the Lemon Filling:
In a mixing bowl, combine eggs, granulated sugar, gluten-free flour, lemon juice, and lemon zest. Whisk this all together until it’s smooth and well combined.
6. Assemble the Bars:
Now, pour the lemon mixture carefully over your warm crust. Spoon the raspberry mixture on top of the lemon filling. Using a knife or skewer, gently swirl the raspberries into the filling to create a pretty marbled pattern. But be careful not to overmix!
7. Bake Again:
Place the pan back in the oven and bake for another 20-25 minutes. You want the filling to be set but still slightly jiggly in the center.
8. Cool and Chill:
After baking, take it out and let it cool completely in the pan on a wire rack. Once it’s cool, refrigerate for at least 2 hours. This step is important to help the bars set properly.
9. Cut and Serve:
Once chilled, use the edges of the parchment paper to lift the bars out from the pan. Cut them into squares and serve them chilled. Enjoy the delightful mix of bright lemon and sweet raspberry!
These gluten-free raspberry lemon bars are sure to be a hit with everyone! Bright, tangy, and oh-so-delicious!
Can I Use Regular All-Purpose Flour Instead of Gluten-Free Flour?
No, this recipe is specifically designed to be gluten-free. If you need a gluten-free option, stick with a gluten-free all-purpose flour blend that contains xanthan gum for the right texture.
Can I Substitute Other Fruits for the Raspberries?
Absolutely! Blueberries, blackberries, or even chopped strawberries would be great substitutes. Just keep in mind that the flavor and sweetness may vary slightly depending on the fruit you choose.
How Should I Store Leftover Bars?
Store any leftover raspberry lemon bars in an airtight container in the refrigerator. They’ll stay fresh for up to 3-4 days. If you want to store them for longer, you can freeze them; just wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Can I Make This Recipe Vegan?
Yes! You can substitute the eggs with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water per egg, let it sit for a few minutes until it gels). Use a vegan butter alternative instead of regular butter for the crust.
