Raspberry Lemon Bars: desserts with more zest
- Gluten free
- Nut free
- Dairy free
Medium, ready to eat in 1 hour and 30 minutes
When I was a child, we went berry picking every year. Today, I still treat myself to the zesty goodness of Raspberry Lemon Bars: a delightful dessert that perfectly balances the tartness of raspberries with the tanginess of lemon. These bars are the epitome of summer indulgence and will leave you craving for more with every bite.
Ingredients
For the Crust
- 120g gluten-free all-purpose flour
- 60g powdered sugar
- 125g dairy-free margarine, cold and cubed
For the Raspberry Lemon Filling
- 120g fresh raspberries
- 120ml lemon juice
- Zest of one lemon
- 200g granulated sugar
- 2 large eggs
- 2 tablespoons gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- Powdered sugar, for dusting (optional)
Method
- Preheat your oven to 180°C (350°F). Grease an 8x8-inch baking dish and line it with baking paper, leaving some overhang for easy removal.
- In a food processor, pulse together the gluten-free all-purpose flour and powdered sugar. Add the cold dairy-free margarine cubes and pulse until the mixture resembles coarse crumbs.
- Press the crust mixture into the prepared baking dish to form an even layer. Bake in the preheated oven for 15-18 minutes or until the crust is lightly golden.
- While the crust is baking, prepare the raspberry lemon filling. In a blender or food processor, puree the fresh raspberries until smooth. Strain the raspberry puree through a fine-mesh sieve into a bowl to remove the seeds.
- In a separate mixing bowl, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until well combined.
- Gradually whisk in the raspberry puree, gluten-free all-purpose flour, baking powder, and a pinch of salt until you have a smooth filling mixture.
- Pour the raspberry lemon filling over the partially baked crust and spread it evenly.
- Return the baking dish to the oven and bake for an additional 20-25 minutes or until the filling is set and the edges are slightly golden.
- Remove the Raspberry Lemon Bars from the oven and let them cool completely in the baking dish.
- Once cooled, use the baking paper overhang to lift the bars out of the dish. Cut them into squares and dust with powdered sugar, if desired.
- Serve these tangy sweet delights at room temperature.
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