Wicklewood's Lemon Raspberry Bars (Gluten and Sugar Free)

I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".

• Ready In: 55 mins
• Yields: 20 bars

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

Directions

1. Preheat oven to 350°F (175°C).
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.