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5 from 1 vote

Gluten Free Pink Lemonade Bars

These classic shortbread-base lemon bars get a twist with strawberry and raspberry puree!
Prep Time45 minutes
Cook Time1 hour
Cooling time2 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: gluten free, lemon, lemon bars, pink lemonade, raspberry, shortbread, strawberry, strawberry lemonade
Servings: 9 lemon bars
Calories: 350kcal
Author: Amelia Farber

Equipment

  • 9x9 Square pan
  • Parchment paper

Ingredients

For the shortbread crust:

  • 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
  • 1/4 Cup blanched almond meal
  • 2 Tbsp white sugar
  • 2 Tbsp powdered sugar
  • 1/4 tsp salt
  • 10 Tbsp cold salted butter
  • 2 Tbsp cornstarch

For the filling:

  • 3/4 Cup lemon juice
  • 1 Tbsp lemon zest
  • 1/4 Cup strained raspberry puree
  • 3 tsp sifted powdered freeze dried strawberries
  • 4 tbsp salted butter melted
  • 2 tsp cornstarch
  • 1 1/2 Cup white sugar
  • pinch salt
  • pink food coloring optional
  • powdered sugar for dusting

Instructions

  • First, preheat the oven to 325° Fahrenheit, and line a 9x9 inch square cake pan with parchment paper, then grease with butter or cooking spray. Then, in a large bowl, whisk together the flour, almond flour, sugar, powdered sugar, salt, and cornstarch, then cut the cold butter into cubes and knead the butter into the dough with your hands until it's a dry, sandy mixture that you can press together. Pour crumbly mix into the pan and press the shortbread evenly into a layer on the bottom of the pan. Bake for 30 minutes or until just golden on the edges. Then pour in the filling:
  • While the crust is baking, make the filling! Combine all of the filling ingredients in a large bowl and whisk to combine - it's that easy! Pour filling into the hot crust once it's done baking, then put back into the oven and bake for 20-30 minutes or until the sides are set (the center may jiggle a little). Let cool completely on the counter, then chill in the fridge for at least two hours so that the bars can set before dusting with powdered sugar. Then slice and serve!