Raspberry Lemon Bars

Ingredients

• 1 1/2 cups Gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup Almond flour
• 1/2 cup Powdered sugar
• 1/2 cup Cold unsalted butter, cut into cubes
• 1 Egg yolk
• 1/2 teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 1 1/2 cups Granulated sugar
• 4 Large eggs
• 2 tablespoons Lemon zest
• 1/2 cup Fresh lemon juice
• 1/2 cup Raspberry jam
• 2 tablespoons Powdered sugar (for dusting)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang.

2. 2

   In a food processor, combine gluten-free flour, almond flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.

3. 3

   Add egg yolk, vanilla extract, and lemon juice to the crumb mixture. Pulse until the dough just comes together.

4. 4

   Press the dough evenly into the prepared baking pan. Prick the crust all over with a fork.

5. 5

   Bake for 18-20 minutes, or until lightly golden brown.

6. 6

   While the crust is baking, prepare the filling: In a large bowl, whisk together granulated sugar, eggs, lemon zest, and lemon juice until smooth.

7. 7

   Pour the lemon filling over the hot crust. Drop spoonfuls of raspberry jam over the lemon filling. Use a knife or skewer to swirl the jam into the filling.

8. 8

   Bake for 25-30 minutes, or until the filling is set around the edges but still slightly wobbly in the center.

9. 9

   Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares.

10. 10

    Dust with powdered sugar before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.