I have never been much of a lemon fan. Sure, a squeeze of lemon in my water or in a vinaigrette –that’s great, but I’ve never considered lemon as something I care much for when it comes to dessert. I’m much more of a chocolate or Fall-spice kind of person when it comes to baked goods. My husband on the other hand?…well, that’s a different story. He falls head-over-heels for anything “raspberry-lemon” flavored. We try so hard to share desserts, like at the Cheesecake Factory, for instance… but it’s hard because I want the Godiva Chocolate and he wants….. you guessed it …. the damn lemon raspberry one! Every. Single. Time. Yuck.
BUT I must admit — while it’s not typically my go-to flavor when it comes to sweets — these raspberry lemon bars are pretty darn good. They’re awesome; in fact. I decided to experiment with these as a treat for him (for an early Valentine’s Day)… and I was right there with him eating these suckers. I didn’t expect that. Maybe he’s on to something… maybe I’ve been wrong all this time, ha!
It is perfect timing for these gems, too! It is currently citrus season here in Texas and the lemons are beautiful right now. I used Meyer lemons for this recipe because they are less acidic and sweeter than your regular lemon. Meyer lemons are so great for desserts; thing is — they’re seasonal. Now is the time to get ’em. If you can’t find Meyer lemons at your grocery store you can use the regular variety — no big deal.
- 3/4 cup butter, at room temperature
- 1-1/3 cup sugar, divided
- 1-1/2 cups gluten free flour blend
- 3 large eggs, at room temperature
- 3 tsp. arrowroot starch, I like this one
- 1/4 cup raspberries + 9 for decorating
- 1-1/2 Meyer lemons, juiced (about 3 tbsp. juice)
- powdered sugar for decorating, I like this one
- extra lemon slices / herbs for garnish
- Preheat oven to 350 degrees.
- Line a 9×9 baking pan with parchment paper draped over the sides for easy removal.
- With a stand/hand mixer beat the butter and 1/3 cup of sugar together until it is creamy.
- Add in the gluten free flour blend, a bit at a time, until it is well blended. It will appear a bit dry.
- Carefully press the mixture into the bottom of your pan, evenly spread it to all edges.
- Bake the crust for 20 minutes. Meanwhile make your filling.
- With a stand/hand mixer beat the eggs and remaining 1 cup of sugar together until the sugar is well incorporated.
- Add the arrowroot starch and blend it in.
- Using a fork, crush your 1/4 cup of raspberries and add them to your filling.
- Add the lemon juice and blend again to make sure everything is combined.
- Carefully pour the filling over the crust. Tilt your pan slightly to make sure it is even.
- Place the pan back in the oven and bake for an additional 25-30 minutes. The top of your bars should be slightly golden, and the center should not jiggle.
- Once the bars are done allow them to cool completely on a wire rack.
- Once cooled you can remove them from the pan, cut them, and decorate them with powdered sugar, raspberries, lemon slices, etc.