Raspberry Lemonade Bars

Gluten-Free, Soy-Free, Nut-Free, Dairy-Free

These are similar to lemon bars with bonus of raspberry.  I really enjoyed this crust and am planning on using as a shortbread cookie crust.

Pre-heat oven to 350 degree F
Crust:
9 TBS butter, softened (1 cube + 1TBS)
1/4 Sugar
3/4 cup Brown Rice Flour
1/4 cup Potato Starch
pinch Salt

Cream together with dry electric mixer beaters until crumbly.  Press into 8x8 pan going up the sides about 1/2 inch. Bake 325 degrees for 20-25 min. Remove pan to cool on counter and prepare filling.

Filling:
1 1/2 cup sugar
3 egg whites
1 egg, whole
1/3 cup Brown Rice Flour
1/3 cup Tapioca Starch
2/3 cup Lemon Juice (3 lemons)
2 TBS Lemon Zest (2 lemons) or Lemon Oil
pinch Salt
1-2 cups Raspberries, fresh or frozen (thawed)

1 TBS powdered sugar

Whisk sugar, eggs, flours, lemon juice, zest, salt together.  Mash or puree raspberries and press threw sieve to remove seeds into filling mixture. Whisk until well combined, pour into cooled crust.  Return to hot oven.  Bake 30-35 min or until filling is set.  Let cool completely on rack.  Cut into 16 squares, dust with powdered sugar before serving.

Notes:
When pressing crust into pan, press with alternate flour dusted hands or dip hands in cold water when it starts to stick.
I decreased heat to 335 for the filling and cooked a few minutes longer because of the glass pan.
I tried this recipe with lemon juice from concentrate and lemon oil and it gave it a twangy after taste.  I would recommend using fresh squeezed juice and lemon zest.
May line pan with two layers of wax paper or aluminum foil over lapping each other in opposite directions, if you want the bars to be pretty when you want the first ones out.
Store leftovers in fridge with plastic wrap