Get the Recipe: Lemon Raspberry Bars
These lemon raspberry bars have a thick shortbread crust and gooey filling! They are bright, fresh, flavorful, tart, and sweet. These bars are perfect for springtime, summer, Easter, Mother's Day, and more!
Ingredients
Shortbread Crust
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 cups gluten free flour, see note
Lemon Raspberry Filling
- ½ cup gluten free flour
- 1 cup granulated sugar
- 3 eggs
- ¾ cup mashed raspberries
- ½ cup lemon juice
- 1 tbsp lemon zest
- powdered sugar, optional garnish
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
- Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.
- Then, add in the gluten free flour. Stir until a thick dough forms.
- Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.
- While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.
- Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.
- Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.
- Bake for 20 minutes or until the middle is mostly set.
- Finally, remove the pan from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!
Notes
- If you are not gluten free, feel free to use regular flour.
- The shortbread crust dough will be pretty thick.
- Use fresh raspberries. Mash them with a fork.
- Do not bake too long.
- The bars are done baking when they are mostly set in the center. If you shake the pan, the middle will slightly jiggle.
- Allow the bars to fully cool before slicing into.
- Store leftovers at room temperature in an airtight container for up to 3 days.
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Calories: 251kcal, Carbohydrates: 33g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 61mg, Sodium: 14mg, Potassium: 24mg, Fiber: 2g, Sugar: 20g, Vitamin A: 400IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg