Gluten-Free Raspberry Lemon Bars
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If summer walked into a bar, it would be these Gluten-Free Raspberry Lemon Bars! The lemon filling and fresh berries pack these bars full of sweet, tart, and citrus flavors with a crumbly, flaky, buttery shortbread base that is to die for! Perfect for for a summer afternoon gathering, holidays, or a fun and simple after-dinner dessert any day of the week! They’re gluten-free and can easily be dairy-free or easy swaps without food allergies!
Tips for the Best Lemon Bars
The gluten-free shortbread crust is buttery and slightly crumbly, creating the perfect base. On top, the lemon filling is smooth, bright, and tangy, while the raspberries add bursts of natural sweetness and a gorgeous pop of color.
- Use fresh lemon juice for the brightest flavor, but bottled lemon juice works just fine
- Use the berries or leave them out completely for a delicious, classic lemon bar
- Don’t overbake! The center should have a very slight jiggle.
- Resist the temptation to cut into them right away! Let them chill completely before cutting bars for clean slices.
- Dust with powdered sugar before serving for a classic, pretty finish
Perfect for Any Occasion
These Gluten-Free Raspberry Lemon Bars are practically a household staple, not only through the summer, but year-around. Friends and family love these bars and always ask for me to bring them.
- Spring and summer gatherings or parties
- Holiday dessert trays
- Afternoon treats or after dinner dessert
- Picnics and potlucks
More Favorite Gluten-Free Sweets:
- Chewy Fudgy Gluten-Free Brownies
- Gluten-Free Strawberry Milkshake Cupcakes
- No-Butter Gluten-Free Chocolate Chip Cookies
- Gluten-Free Citrus Lemon Bars
- Gluten-Free Ooey-Gooey Cinnamon Rolls
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Gluten-Free Raspberry Lemon Bars
Ingredients
Crust:
- 1 cup butter, softened (dairy-free works too)
- 3/4 cup powdered sugar sifted
- 2 cups gluten-free flour (I like to use Pamelas or King Arthur)
Filling:
- 4 eggs
- 1/2 cup lemon juice
- 1 1/2 cups sugar
- 1/4 cup gluten-free flour
- 2 tbsp orange peel finely shredded
- 1 tsp baking powder
- 1 1/2 cup fresh berries (optional, see notes) (Either raspberry, blackberry, or blueberry)
- powdered sugar to sprinkle on top
Instructions
Crust:
- Preheat the oven to 350F and grease a 9×13 baking pan.
- Beat the butter with a stand mixer or hand mixer for about 30 seconds to soften. Add the powdered sugar and mix well. Then, add the gluten-free flour and mix until well combined.
- Press the crust into the bottom of the baking pan, covering the bottom completely and slightly up the sides if needed. Bake for about 15 minutes or until crust is slightly golden brown.
Filling:
- In a large mixing bowl, combine the eggs, sugar, lemon juice, orange peel, flour, and baking powder. Beat for about 2 minutes, until well combined. Sprinkle berries over the crust. Pour filling over the berries, arranging berries evenly in pan if needed.
- Bake for about 30 minutes or until filling is no longer jiggly. Allow to cool completely on a wire rack. Once cooled, sprinkle with powdered sugar and cut into triangles or squares to serve.
Notes
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