As spring approaches there’s nothing better than a sweet treat to bring to family gatherings, baby showers, and church dinners. This dessert is sure to be a hit with many! It can even be made gluten free if you’d like! I made it using my new spoons from Polder’s Old World Market! They are made from maple and are SO beautiful! Each piece is made by hand and are true heirlooms. I hope you love this recipe as much as I do!

Delicious raspberry preserves between layers of tasty flour and coconut oil. It tastes like shortbread cookies which are then drizzled with a lemony glaze! SO YUMMY!

Fresh lemon juice and zest give these bars the perfect zingy touch to blend with the sweet raspberries! I am a HUGE fan of lemon and these bars really showcase the flavor beautifully.

The bars are made with flour mixed with sugar and coconut oil to perfect crumbly texture. I tried to not eat it all before baking!

The easiest thing about this recipe is how you can use the same flour mixture for the base and the crumble topping. Makes it quick to make and delicious to eat!

Lemon Raspberry Bars 

INGREDIENTS

2 1/2 cups all purpose flour

3/4 cup granulated sugar

1/2 teaspoon salt

1 cup coconut oil, softened (but not melted)

1 1/4 cups raspberry preserves ( even a little more is ok

Juice of one medium size lemon + the zest 

Optional glaze

1/2 cup powdered sugar

1 Tbs almond milk

1 Tbs lemon juice + zest

Instructions

1.) Preheat the oven to 300 degrees F. 

Line the bottom and sides of a 9 x 13 inch baking pan with parchment paper, leaving some overhang on the

sides for easy removal.

2.) In a large bowl, combine flour, sugar and salt. Now add the softened coconut oil, and stir until everything

is well combined. It’s best to use your hands. The mixture will be crumbly.

3.) Set aside 1 cup of the shortbread dough, in a smaller bowl. This is your crumble topping.

4.) Press the mixture evenly into the baking pan. It will seem thin but just spread it evenly. Bake for 15 minutes. 

5.) Remove from the oven and turn the oven up to 350 degrees F.

6.) Mix the juice of 1 lemon with the zest into the raspberry preserves. 

7.) Spread the raspberry preserves over the warm crust. Sprinkle on the topping. Place in the oven and bake

for 35 minutes. The filling should be bubbling on the edges.

8.) Allow the bars to cool in the pan for 15 minutes, and then move them to the refrigerator to cool for at least 2

hours. Lift the bars out using the parchment paper, cut into squares and drizzle with optional glaze and finish

with lemon zest. 

Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and almond milk until a glaze is formed.

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