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Home » Desserts

Low FODMAP Lemon Bar

Published: Mar 28, 2018 · Updated: Nov 4, 2020 by Em Schwartz, MS, RDN

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With a shortbread-like crust and fresh lemon flavor, this 6-ingredient Low FODMAP Lemon Bar recipe is a yummy, springtime treat!

Stack of low FODMAP lemon bars dusted with powdered sugar.

I LOVEEEEE anything lemon flavored! And, this Low FODMAP Lemon Bar recipe might take the cake! With a kind-of-crumbly, not-to-sweet, shortbread-like crust and a tangy and pudding-like lemon topping, this yummy bar just screams springtime!

The crust is made using my favorite low FODMAP (and wheat-free/gluten-free) all-purpose flour: Bob's Red Mill Gluten Free 1-to-1 Baking Flour.  This flour is versatile, readily available in most US grocery stores, and has made it easy to convert a lot of my favorite recipes into delicious FODMAP-friendly goodies.

Shopping List

To make these easy low FODMAP bars, add these 6 ingredients to your shopping list:

  • Bob's Red Mill Gluten-Free 1:1 Baking Flour (the blue bag) - 1 ¾ cup, divided
  • Granulated sugar - 2 cups, divided
  • Unsalted butter - ½ cup
  • Eggs - 4 large
  • Fresh lemon juice - ½ cup (about 3 lemons)
  • Powdered sugar - for dusting

Low FODMAP notes

In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) is my go-to low-FODMAP flour. Wheat flour is high in FODMAPs, whereas gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cups or 100 grams.

Although this Bob's Red Mill flour hasn’t specifically been tested, it appears to be low FODMAP by ingredients. It is also readily available across the US. You can usually find this flour in the “health,” “natural,” or gluten-free foods section of the grocery store and online.

Unless you tolerate GOS, avoid the Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red bag while low FODMAPing. This flour is made from higher FODMAP garbanzo beans.

Lemon juice is low FODMAP in servings of 1 tablespoon or 21 grams. Larger servings, greater than ⅔ cup, contain moderate to high levels of the FODMAP, fructans.

Stack of three lemon bars in front of a gray baking pan filled with remaining bars.

Instructions

To make these easy lemon bars, simply:

Prep: Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.

Make the crust: In a medium bowl, mix together 1 ½ cups flour and ½ cup sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 3 tablespoons water and mix. (I sometimes use a food processor - pulsing crust ingredients together until crumbly.) Press mixture into the bottom of the greased pan.

Bake the crust for 20-22 minutes until set and kind of puffy looking. (Note: Gluten-free crusts don't usually brown like wheat-based crusts.)

Make the lemon topping: While the crust is baking, whisk together eggs, lemon juice, 1 ½ cups sugar, and ¼ cup flour until smooth. Pour evenly over baked crust.

Bake the bars for 20-25 minutes more or until lemon topping is set. (To test doneness, I put an oven mitt on and gently shake the pan to see if the center no longer jiggles.) Remove baked bars from oven and cool to room temperature, about 2 hours.

Serve: Dust with a sprinkle of optional powdered sugar. Slice into 16 pieces and serve.

Storage: Cover leftover bars and refrigerate for up to a week. 

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Recipe

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Low FODMAP Lemon Bar


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

  • Author: Em Schwartz, MS, RDN
  • Total Time: 1 hour
  • Yield: 16 1x
  • Diet: Low Lactose
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Description

With a shortbread-like crust and fresh lemon flavor, this Low FODMAP Lemon Bar recipe is a yummy, springtime treat!


Ingredients

Scale

Crust

  • 1 ½ cups Bob's Red Mill Gluten-Free 1:1 Baking Flour (the blue bag)
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cut into pieces
  • 3 tablespoons water

Lemon Topping

  • 4 large eggs, lightly beaten
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • 1 ½ cups granulated sugar
  • ¼ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour

Optional: Powdered sugar, for dusting


Instructions

  1. Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.
  2. For the crust: In a medium bowl, mix together 1 ½ cups flour and ½ cup sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 3 tablespoons water and mix. (I sometimes use a food processor - pulsing crust ingredients together until crumbly.) Press mixture into the bottom of the greased pan.
  3. Bake crust for 20-22 minutes until set and kind of puffy looking. (Note: Gluten-free crusts don't usually brown like wheat-based crusts.)
  4. For the lemon topping: While the crust is baking, whisk together eggs, lemon juice, 1 ½ cups sugar, and ¼ cup flour until smooth. Pour evenly over baked crust.
  5. Bake for 20-25 minutes more or until lemon topping is set. (To test doneness, I put an oven mitt on and gently shake the pan to see if the center no longer jiggles.) Remove baked bars from oven and cool to room temperature, about 2 hours.
  6. Dust with a sprinkle of optional powdered sugar. Slice into 16 pieces and serve.

Storage: Cover leftover bars and refrigerate for up to a week. 

Notes

Low FODMAP Serving: One serving (1 bar) of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Comments

  1. Gabi says

    January 27, 2021 at 8:37 am

    Was hoping someone could advise: recommended changes to recipe if using an 8x8 pan?
    Thank you in advance!

    Reply
  2. Keri says

    January 14, 2021 at 11:42 am

    I ended up using half rice flour and half oat flour (which I did by just pulverizing oats), and followed the rest of the directions perfectly, and these came out INCREDIBLE! The crust has nice texture and flavor, and they formed perfectly. Thank you!

    Reply
  3. RoninOfstag says

    November 03, 2020 at 7:04 pm

    Hi!

    Why do you have two different veraions of th3 same recipe, here?

    The version at the top of the page says "2 cups of granulated sugar + 3/4 cups of Bob's Red Mill 1:1 APF mix", while the version at the bottom of the page reads, "1.5 cups of Bob's Red Mill 1:1 + 1/2 cups of granulated sugar"?

    It's confusing!

    Please call it something else if you are changing the amounts like that.

    Also, please don't suddenly spring extra ingredients such as "water", without even disclosing how much to add in either mix.

    This is also deceiving.

    Thanks!

    Reply
    • RoninOfstag says

      November 03, 2020 at 7:13 pm

      P.S. Please pardon the poor spelling. My nerves have been through a lot lately and I'm not always able to easily catch my spelling mistakes. Thanks! ♡

      Reply
    • Em Schwartz, MS, RDN says

      November 04, 2020 at 6:05 am

      Hi, I can appreciate how this might be confusing and will make some edits to hopefully help clear things up. As an FYI, the recipe card (at the bottom of the page) is going to have the most complete recipe information, and I encourage you to primarily use that when you are baking or cooking a recipe. For example, the recipe card has the flour and sugar measurements broken out and specifies the amount (3 tablespoons) of water needed. In the Ingredients section (at the top of the page), I combine the same ingredients (like the flour and sugar) to help you build a shopping list (or check your kitchen) to help ensure you have the total amount needed for the recipe. There was an error with the flour in the Ingredients section - it should have read 1 3/4 cup (the total amount needed for the recipe) instead of 3/4 cup - I have updated it now. -Emily

      Reply
  4. Teri says

    August 19, 2020 at 10:28 am

    I am new to the whole Low FODMAP diet, and I am so glad I found your recipe! This was delicious!

    Reply
    • Em Schwartz, MS, RDN says

      August 21, 2020 at 7:29 am

      Thanks, Teri! Glad to hear you enjoyed them!

      Reply
  5. Emma says

    July 07, 2020 at 1:57 pm

    THANK YOU for clarifying the red vs blue flour. I ran downstairs only to find I've been using the RED one :/ I assumed it was good to go because of GF, but still learning to look at the ingredient list regardless. Definitely going to make these once I get the right flour. Thanks for educating on your blog- I appreciate it.

    Reply
  6. Heather Preston says

    June 15, 2020 at 11:56 pm

    Hi! Has anyone tried a sugar substitute with this recipe?

    Reply
    • Jackie says

      July 06, 2020 at 9:32 am

      Do you think that key lime juice (from concentrate) could work in place of the lemon juice? I am looking for a gluten free key lime pie-type bar for a friend’s birthday.

      Reply
  7. Jennifer says

    May 10, 2020 at 8:54 pm

    I made this exactly as said except we used a 7x10 pan and it was perfect. Good as any lemon bar, low fodmap or not! My mom really could not tell. Happy Mothers Day!

    Reply
    • Em Schwartz, MS, RDN says

      May 14, 2020 at 11:54 am

      Thanks for taking the time to share, Jennifer! 🙂

      Reply
  8. Trish says

    March 28, 2020 at 3:35 pm

    The amount of flour calls for the crust is too thick. Next time I’ll have to cut half. Otherwise the flavor is good.

    Reply
    • Em Schwartz, MS, RDN says

      March 28, 2020 at 4:53 pm

      Thanks for sharing your feedback, Trish. I enjoy the crust, however, I recognize that everyone has different preferences. Did you happen to make this in an 8x8 pan? I've made this in an 8x8 and a 9x9 and the 8x8 definitely produces a thick crust. Best -Em

      Reply
      • Patty says

        November 05, 2021 at 8:28 am

        Em, I agree...I made these in an 8x8 pan but love the thickness of the crust. Also, I added a smidge more lemon juice than called for so these bars tasted more like lemon meringue pie (without the meringue of course...lol). I love all your recipes and they've made a huge difference with my digestive issues. Keep those recipes coming!

  9. Sophie says

    August 27, 2019 at 4:59 pm

    This recipe worked SO well for me - thank you so much. I used Bob's Red Mill 1 to 1 flour and a low FODMAP vegan margarine and you honestly could not tell that this recipe wasn't a 'normal' lemon bar. My family and friends loved these as much as me and were so surprised it was gluten-free.
    Thank you again and keep the recipes coming!

    Reply
    • Emily says

      August 28, 2019 at 10:08 am

      Thank you, Sophie!

      Reply
  10. Veronica says

    August 14, 2019 at 5:02 pm

    It don't have a 9x9 pan. Will a 13x9 work?

    Reply
    • Emily says

      August 14, 2019 at 7:53 pm

      Hi Veronica, I haven't tried it, but I think it should work. The bars will be just a little thinner and the baking time might be a little shorter.

      Reply
      • Johanna says

        December 22, 2019 at 9:39 pm

        So delicious!! Came out perfect and I will be making this again for sure!

      • Em Schwartz, MS, RDN says

        January 07, 2020 at 11:27 am

        Thanks for sharing, Johanna! Glad you enjoyed it!

  11. Rachelle says

    May 31, 2019 at 1:28 am

    Eggs from my chooks
    Lemons from my tree
    These turned out yummy as can be!
    Put ‘em in the freezer and out of harms way,
    Portion control is key, just a little a day!?
    Thanks for the treat Em ??

    Reply
    • Emily says

      May 31, 2019 at 9:39 am

      Rachelle, you put a big ol' smile on my face with your beautiful poem. You have a gift with words. Thank YOU for sharing!

      Reply
  12. Deborah says

    May 30, 2019 at 3:13 pm

    Would these still be Low FODMAP if I cut them into 9 squares instead of 16?

    Reply
    • Emily says

      May 31, 2019 at 9:38 am

      Hi Deborah, 1/9th of this recipe should be okay FODMAP-wise for most people. Please listen to your body and adjust accordingly. 🙂

      Reply
  13. Jen says

    April 06, 2019 at 9:07 pm

    Thanks for the recipe. Made them today for the first time. Wondering if extras should be refrigerated or can they sit at room temperature?

    Reply
    • Emily says

      April 08, 2019 at 9:42 am

      Hi, Jen! I would recommend refrigerating them.

      Reply
      • Dan says

        February 14, 2020 at 3:15 am

        These also turned out amazing for me first time and I am NOT the most confident baker! In terms of them keeping in the refrigerator, how long do you think that they should be alright for? I've got leftovers that I know that someone will enjoy in four days time but I made them yesterday, would they be fine in the fridge for that long (in the tray, cling-filmed) or might it be better to freeze today and get them back out of the freezer the day before sharing them with this second audience? Thanks again!

      • Em Schwartz, MS, RDN says

        February 28, 2020 at 5:53 pm

        Hi Dan, I'm thrilled you enjoyed this recipe! These bars should be okay in the refrigerator for 4-5 days. Or, I'd recommend cutting and freezing them in individual pieces and then thawing them in the fridge before serving. I'd also wait to dust them with powdered sugar until I'm ready to serve. Best, -Em

  14. Marsha says

    January 27, 2019 at 8:16 pm

    These were fabulous and so easy to make!! Do the extras freeze well?

    Reply
    • Emily says

      January 27, 2019 at 8:32 pm

      Thanks for sharing, Marsha! They're one of my favorite desserts. So, I'm thrilled to hear you also enjoyed them! I have never frozen them, so I can't speak from experience. However, this article makes it sound like you can freeze lemon bars.

      Reply
  15. marcie says

    March 29, 2018 at 4:33 pm

    I've been on a low FODMAP diet for the past 3 weeks...I had no idea what FODMAPs were before a few months ago! I just used Bob's Red Mill 1 to 1 flour yesterday and loved the results, so I'm trying these lemon bars next!

    Reply
    • Emily says

      March 29, 2018 at 6:34 pm

      Fantastic!! I LOVE Bob's Red Mill 1 to 1 flour for baked goods! How's the low FODMAP diet going for you?

      Reply
      • Aysia says

        December 21, 2019 at 3:15 pm

        What butter do you recommend to use? I can’t have dairy so I’m not sure which one will work. Thanks

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Hi! I'm Emily, the dietitian behind Fun Without Fodmaps

Hey! I'm Emily - a FODMAP-trained Registered Dietitian living with IBS. I love creating easy low FODMAP recipes for you (and me)!

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