Easy lemon raspberry bars!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar can be cheaper depending on the brand.

raspberries

🥗Healthier: blueberries

💰Cheaper: frozen raspberries

Blueberries are often available year-round, and frozen raspberries can be less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar can be used for a cost-effective option.

Add water or juice to a saucepan with the first quantity of sugar and bring to a boil.

Mix together clear gel and water.

Once the mixture is boiling, add in the clear gel and mix until it thickens.

Turn off the heat and add salt, berries, lemon juice, and the final quantity of sugar. Mix together.

Prepare the crust by adding flour, sugar, baking powder, salt, vanilla, and lemon zest into a mixing bowl.

Add soft butter to the dry ingredients and mix until crumbly.

Add in the egg and mix until it resembles cookie dough.

Grease the pan with cake goop or pan release, or line with parchment paper.

Press about two-thirds of the cookie dough into the bottom of the pan, saving one-third for the topping.

Spread the raspberry filling over the crust and top with fresh raspberries.

Add the remaining crumble on top and gently press everything together.

Bake in the oven at 425°F for 10 minutes to set the crust, then finish baking for 20 minutes until golden brown.

Let cool, serve, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens