Wicklewood'S Lemon Raspberry Bars (Gluten And Sugar Free)

• Base
• 8 ounces artificial sweetener
• 8 ounces gluten free all-purpose flour
• 2 ounces butter, diced
• 1 tablespoon zest of unwaxed lemon peel
• 1 pinch salt
• Topping
• 2 tablespoons gluten free all-purpose flour
• 8 ounces artificial sweetener
• 3 eggs, beaten
• 3 ounces fresh lemon juice
• 1 tablespoon zest of unwaxed lemon peel
• 2 ounces reduced sugar raspberry jam

1. Preheat oven to 350u0b0F (175u0b0C).
2. Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
3. Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
4. Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
5. Pour the mixture into the baking tray and press evenly over the base.
6. Bake for 15 to 20 minutes or until lightly browned.
7. Set aside to cool.
8. Mix sweetner and flour in a large bowl.
9. Add egg, lemon juice and zest and mix well.
10. Spread rasperry jam evenly over warm crust.
11. Gently pour lemon mixture over jam.
12. Bake for 20 to 25 minutes or until set.
13. Remove from oven and allow to cool before placing in refrigerator.
14. Chill in refrigerator 2 hours, cut into squares before serving.

base, flour, butter, zest of unwaxed lemon peel, salt, topping, flour, eggs, lemon juice, zest of unwaxed lemon peel, sugar

Taken from www.food.com/recipe/wicklewoods-lemon-raspberry-bars-gluten-and-sugar-free-437519 (may not work)