Step 1

Preheat oven: to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2

For the crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.

Step 3

Prepare the lemon filling: In another mixing bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, lemon zest, cream, and gluten-free all-purpose flour until smooth and well combined.

Step 4

Add Filling To Crust: Add the raspberries to the bottom of the pre-baked crust. Pour the lemon filling over. Add additional raspberries to make it even if desired. Return the pan to the oven and bake for an additional 30-35 minutes, or until the filling is set (doesn't jiggle) and the edges are lightly golden brown. (I always cook a little longer, closer to 35 minutes).

Step 5

Cool and slice: Allow the lemon bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Dust the top of the bars with powdered sugar. Slice into squares or bars using a sharp knife.