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Raspberry Lemon Bars

Delicious, creamy Lemon Bars with fresh raspberries on a shortbread-like cookie crust.

Ingredients

Ingredients

  • 1/2 cup butter room temp
  • 1/2 cup sugar reg, brown or coconut sugar
  • 1 cup GF or All-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla

Ingredients

  • 1 1/2 cups raspberry puree *
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 4 large eggs
  • 1/4 cup cornstarch or flour
  • 1/2 cup sugar coconut or brown will work
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil

Instructions

Crust Instructions

  1. Preheat Oven to 325F and line an 8X8 " pan with parchment paper.
  2. In medium bowl, beat butter with sugar until fluffy. Gradually stir in flour, cinnamon, salt and vanilla. The mixture should come together like a cookie dough. Press into the pan and smooth it out with a spatula to the edges and make sure that it is fairly flat/level. Bake for about 15 minutes or until golden brown. Cool completely.

Lemon Filling Instructions

  1. In large saucepan mix together raspberry puree, lemon juice and zest, eggs and starch/flour (no need to temper eggs-- I no longer do this and rarely have a problem if I stir constantly). Add sugar and maple syrup and stir over medium-low heat until thick (about 6 minutes). Remove from heat, cover and place in fridge for about 20-30 minutes until cool. Spoon onto the crust (be sure that the crust isn't warm at all) and place in the fridge for several hours--preferably overnight to ensure the bars can be sliced properly. You can speed up the process by placing the bars in the freezer for about an hour and then in the fridge for a couple hours. Enjoy!