Easy Almond Raspberry Lemon Bars (Gluten Free)

Welcome to a world of delightful flavors with our Easy Almond Raspberry Lemon Bars, a gluten-free treat that's perfect for your website. This recipe guides you through creating a nutty almond crust, followed by a layer of zesty lemon filling, topped with fresh raspberries and a crumbly topping. It's a simple yet elegant dessert that's sure to captivate your audience with its perfect balance of sweet and tangy flavours

For the Crust and Topping

1. 2 cups (200g) almond flour

2. 1/4 cup (35g) tapioca starch or corn starch or potato starch

3. 2 Tbsp (25g) granulated sugar

4. 1/4 tsp salt

5. 1/3 cup (75g) unsalted butter, cold and diced

For the Filling

1. 3/4 cup (150g) granulated sugar

2. 1 tsp fresh lemon zest

3. Pinch of salt

4. 2 large eggs

5. 1/3 cup (80g) fresh lemon juice

6. 1/4 cup (60ml) plain low fat yogurt

7. 1 Tbsp corn or tapioca starch (or use all-purpose flour)

8. 1/3 cup fresh or frozen raspberries

9. icing sugar for topping

Lets make it:

1. Preheat the oven to 350F or 176C. Line an 8x8 inch pan with parchment paper leaving a 2 inch overhang along each side.

2. For the crust, combine almond flour, starch, sugar, and salt. Add the cold butter pieces and use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size os oat flakes.

3. Reserve about one-fourth of the crust mixture in a small bowl and press the rest of it into the base of the prepared pan to form an even layer. Run the back of a spoon over the surface to smooth it out. Bake for 15-17 minutes until lightly golden brown, then set aside.

4. For the filling, combine sugar, lemon zest, salt and eggs in a medium bowl and whisk until thoroughly combine. Whisk in the lemon juice, yogurt and starch or flour.

5. Pour the filing over the baked crust and scatter raspberries on top. Sprinkle reserved crumb mixture on top. Bake for 18-22 minutes until set and they no longer jiggle. Transfer to a cooking rack and let cool completely., then refrigerate for 1 hour before slicing. Dust with icing sugar before slicing if desired.

Note: These lemon bars should be stored in the fridge in an airtight container.