Frisky Lemon-Raspberry Bars

It’s been a while since I’ve made a sweet treat for you guys.

NOTE: always close your eyes when blowing the dusty dog hair out of your neglected mixing bowls. Always.

So. In honor of not making sweet treats for a while, I’m going to share with you one of my absolute favorites.

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I’m a huge fan of lemon bars…

…and my favorite berries are raspberries…

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so it only makes sense that one day I would discover Raspberry-Lemon Bars.

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“Yum.”

Is all I have to say about that.

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This recipe was adapted from the Luscious Lemon Bars created by Danielle from Against All Grain. 

Frisky Lemon-Raspberry Bars
 
Prep time
Cook time
Total time
 
The perfect combination of lemons and raspberries!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Crust:
  • 1¾ cups of almond flour
  • ¼ cup of arrowroot flour
  • 1 egg
  • 1 tsp vanilla
  • ¼ tsp sea salt
  • Filling:
  • Juice and zest from three lemons
  • ½ cup raw honey
  • 3 eggs
  • 3 Tbsp arrowroot flour
  • ½ pint organic raspberries
Instructions
  1. Preheat the oven to 350 F and line an 8x8 pan with parchment paper.
  2. In a large bowl combine all of the crust ingredients and stir until doughy.
  3. Press the dough into the pan and bake for 10 minutes.
  4. While the crust is baking, zest and juice your lemons. I would zest them before you juice them. You can strain the juice in a mesh strainer, or squeeze the lemon juice between your fingers to catch the seeds.
  5. Whisk together the lemon zest, lemon juice, honey and eggs. Add the arrowroot flour one tablespoon at a time while whisking continuously.
  6. Mix in your raspberries and allow the mixture to set for 15 minutes.
  7. Pour the liquid over the crust and bake for 20 to 25 minutes, or until the the edges are set and the center is a little jiggly.
  8. Cool completely on a wire rack and then chill completely in the fridge before serving.

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Lemons make me think of summer time. Citrus in general makes me happy. Lemon-y desserts especially.

What are you favorite spring/summer desserts? Feel free to share your recipes in the comments below.

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3 Responses to Frisky Lemon-Raspberry Bars

  1. Erika E Watson June 7, 2018 at 11:36 PM #

    I am nut free, can I sub cassava or tigernut flour for the almond flour?

    • Allison August 13, 2018 at 4:08 PM #

      Hi Erika, I don’t have a lot of experience with cassava or tigernut flour, but I think they could work– as long as they aren’t too fine. You might need to adjust the liquids a bit if the crust seems too dry (I usually just add a little water until I get the consistency I like).

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  1. Just Plain Sweet! 35 Paleo Dessert Recipes - April 22, 2017

    […] 17. Frisky Lemon-Raspberry Bars […]

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