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

Ingredients

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

Preparation

Preheat oven to 350\u00b0F (175\u00b0C).
Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
Pour the mixture into the baking tray and press evenly over the base.
Bake for 15 to 20 minutes or until lightly browned.
Set aside to cool.
Mix sweetner and flour in a large bowl.
Add egg, lemon juice and zest and mix well.
Spread rasperry jam evenly over warm crust.
Gently pour lemon mixture over jam.
Bake for 20 to 25 minutes or until set.
Remove from oven and allow to cool before placing in refrigerator.
Chill in refrigerator 2 hours, cut into squares before serving.