Gluten-Free Raspberry Lemon Bars
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!
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 9x13 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
Berries: You can use any type of berry or leave them out completely for classic lemon bars.
Dairy-Free: For a dairy-free version of this recipe, substitute vegan butter.
Flour: Our favorite gluten-free flour to use is Pamela's or King Arthur. If you’re NOT gluten-free, you can substitute regular all-purpose flour.
Make-Ahead Tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months. Thaw, covered, in the refrigerator overnight or until no longer frozen.
Storage: To store lemon raspberry bars, let them cool completely, then set them in an airtight container. Refrigerate for up to 5 days. To freeze, store in a freezer-safe container in the freezer for up to 3 months. Thaw in the fridge before serving.
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