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These paleo raspberry lemon bars are absolutely heaven! A lemon cookie crust is topped with creamy tart sweet lemon curd, homemade raspberry sauce and more cookie crumbles to top. Everything is baked to perfection and cut into bars for the ultimate dessert! Gluten-free, dairy-free, no refined sugar, grain free.
I have another luscious lemon bar recipe for you all today that completely blew me away when I made it!
I had been dying to pair my lemon curd with some sort of fruit to make the ultimate lemon bars – and according to Instagram – the popular opinion was raspberries! I couldn’t have been happier with the results.
Now, the second favorite was blueberries, and don’t worry, I haven’t forgotten about the blueberries. If you’re in the market for a good lemon blueberry muffin (they happen to be nut free!) try these out ASAP. I’m thinking possibly a lemon blueberry no-bake cashew cheesecake, but haven’t committed to it yet.
For now – let’s drool over these lemon raspberry bars! There’s a lot going on with them for sure, but it’s actually a breeze to put together.
The crust and crumble top are the same mixture – an easy lemon cookie dough! Then, we have two layers – the first is a full batch of my homemade lemon curd, and the second is a simple raspberry sauce.
I recommend preparing the lemon curd and raspberry sauce ahead of time so they’re ready to go – that way all you have to do is make the cookie dough, assemble the bars, and bake!
As you can see above, the “crumb” on top is really just the same cookie dough as the crust, chilled and broken into small pieces all over the filling.
When it bakes up, you get a golden lemon cookie crumb top with gooey sweet/tart raspberry lemon filling. I just doesn’t get any better!
To say these bars are divine is an understatement. Trust me – you’ll see what I mean after the first bite! Or maybe after the first taste of the lemon curd and raspberry sauce. And the cookie dough. Seriously, you might even be happy with these bars before they’re baked!
After baking, the bars will need to fully cool before you slice into them – but don’t worry – you can “cheat” by chilling them in the fridge for at least some of the cooling time – just make sure you don’t stick them straight in the fridge when they’re hot!
That being said, this is also the type of dessert that you can put together the night before, chill overnight and serve the next day.
In fact, hat’s exactly what I did when I made them, and they worked out perfectly! They were very easy to slice the next morning, which of course thrills me when I’m about to do photos 🙂
And to be clear – I’m not the only one in my house who went wild over these raspberry lemon bars – my kids LOVED them and my husband (who isn’t the biggest lemon fan) approved of them as well by eating almost half the pan.
I hope you’re ready for something amazing, because it’s about to go down right now – get your apron on (raspberries stain) and let’s bake!
Lemon Raspberry Bars with Cookie Crumble {Paleo, GF, DF}
Raspberry Lemon Bars with Cookie Crumble {Paleo, GF, DF}
These paleo raspberry lemon bars are absolutely heaven! A lemon cookie crust is topped with creamy tart sweet lemon curd, homemade raspberry sauce and more cookie crumbles to top. Everything is baked to perfection and cut into bars for the ultimate dessert! Gluten-free, dairy-free, no refined sugar, grain free.
Prep Time: 15 minutesCook Time: 50 minutesCooling Time: 2 hrsTotal Time: 1 hour 5 minutesCourse:Baking/DessertCuisine:PaleoServings: 16 bars
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Ingredients
1 batchHomemade Lemon Curd You’ll use the whole batch
Raspberry Sauce:
2cupsFresh raspberries1/4cupraw honey1 1/2Tbsplemon juice or water1 1/2tsparrowroot starch
Cookie Dough:
1/3cupsmooth almond butteror cashew butter1/3cuporganic coconut oilrefined, melted and cooled to almost room temp1/2cupraw honey or pure maple syrup1Tbspfresh lemon juice1Tbspgrated lemon zest1tsppure vanilla extract1/2tsppure almond extractoptional1 1/2cupsblanched almond flour1/4cup + 2 Tbspcoconut flour1/2tspbaking soda1/4tspsalt
Instructions
Place raspberries, honey, and lemon juice or water in a small saucepan and turn heat to medium/med-hi to bring to a boil, stirring.Once raspberries have broken down, whisk in the arrowroot starch and continue to cook on med heat/simmering for 5-10 mins or until thickened, then set aside to cool.
While lemon curd and raspberry sauce cool, make the cookie dough for the crust/crumble.
For the Cookie Dough:
Combine the dry ingredients in a medium bowl and set aside.Use an electric mixer on low speed to cream together the nut butter, coconut oil, honey or maple syrup, lemon juice, zest, and extracts. Stir the dry mixture into the wet until a sticky dough forms.Chill dough until firm enough to press into the pan – about 10-15 minsLine an 8×8” baking pan with parchment paper along bottom and sides and preheat your oven to 350 degrees.Press 2/3 of the chilled dough into the bottom of the pan to form the crust. Chill remaining dough in the refrigerator while crust pre-bakes.Bake bottom crust in the preheated oven for 8-10 mins until set. Once done, pour the lemon curd over the crust, then top with raspberry mixture.Take the remaining chilled dough and drop in small pieces (mini-cookies!) over the filling until used up.Return to the oven and bake 25-30 mins or until cookie crumbs are set and lightly browning and filling is bubbly.Cool on wire racks completely, then chill for easy cutting before serving. Once set, use a long sharp knife (for even edges) to cut into bars. Enjoy!
Nutrition
Calories: 260kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 6gSodium: 130mgPotassium: 69mgFiber: 4gSugar: 23gVitamin A: 5IUVitamin C: 4.4mgCalcium: 45mgIron: 0.9mg
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What I Used to Make My Raspberry Lemon Bars:
Want More Paleo Lemon Recipes? Try One of These!
Perfect Paleo Lemon Bars {Nut Free}
Paleo Lemon Curd Crumb Cake
Lemon Curd Tartlets
Paleo and Vegan Strawberry Lemon Cheesecake
Lemon Almond Thumbprint Cookies with Cherry Chia Jam
Lemon Poppy Seed Glazed Donuts
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