If you are looking for a delicious, fresh flavor look no further than these AMAZING creations! They have a soft texture, but not so soft they fall apart. These would be a great summer treat when raspberries are in season, but frozen raspberries would also do really well in this recipe at other times of the year. I took these to a family gathering and nobody even knew they were gluten-free, they were gone very quickly and I cam home with an empty plate :)
Gluten Free Lemon-Raspberry Squares
These amazing squares are so easy to make and are always a crowd pleaser! The wonderful mix of sweet and tart is a recipe for success.
1 cup GF Naturals All Purpose Flour
1 t Xanthan Gum
3/4 cup Granulated Sugar
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1 tablespoon Lemon Zest, from one large lemon
1/2 cup Unsalted Butter, melted and cooled
2 large Eggs
1 Large Egg Yolk
3 tablespoons Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
1 cup fresh or frozen Raspberries, coarsely chopped
1 cup Powdered Sugar
2 tablespoons Fresh Lemon Juice
Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, with an overhang so you can lift the bars out, or grease the pan well.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In another bowl, whisk together the melted butter, eggs, egg yolk, lemon juice and vanilla until well combined.
Pour this mixture into the dry ingredients and stir until combined. Fold in the raspberries.
Pour the batter into the prepared pan and smooth the top so the appearance is level once it's baked.
Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
Let them cool completely in the pan on a wire rack.
In a small bowl, whisk together the powdered sugar and the lemon juice until well combined.
Drizzle it all over the cooled bars in the pan and then spread it with a knife to completely cover the bars with a thin layer of glaze.
Refrigerate the bars for about an hour to let the glaze set and then lift them out of the pan with the parchment paper and slice into bars. They can be served at room temperature, but we like them cold
*You can store these in the fridge and they make a refreshing cool summer treat!
*You'll need 2-3 large lemons for this recipe.
*To make a thicker glaze on top double the recipe and glaze twice.