Raspberry Lemon Gluten Free Squares
Ingredients
Bottom Layer
- 2 cups unsalted butter
- 4 cups gluten-free Bisquick
- ½ cup packed brown sugar
- ½ tsp salt
Filling
- 2 cups seedless raspberry jam
- 3 cups raspberries
- 2 packages cream cheese
- 1 cup white sugar
- 2 tbsp gluten-free Bisquick
- 2 large eggs
- 2 large egg yolks
- 4 tbsp lemon zest
- 4 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to three hundred and fifty degrees, and grease a large baking dish.
- Mix two cups of unsalted butter, four cups of gluten-free Bisquick, one-half cup of packed brown sugar, and one-half tea spoon of salt. Press into the bottom of the greased baking dish, and bake for twenty minutes.
- Spread two cups of seedless raspberry jam over the top of the baked bottom layer. Add three cups of raspberries evenly over the top of the jam.
- With an electric hand mixer, beat two packages of cream cheese, one cup of white sugar, and two tablespoons of gluten-free Bisquick until smooth. Add two eggs, two egg yolks, four tablespoons of lemon juice, four tablespoons of lemon zest, and one teaspoon of vanilla until well combined.
- Bake for forty-five minutes. Chill in the refrigerator for four hours. Cut into squares, and store remainders in the refrigerator.
Tried this recipe?Let us know how it was!
