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    Home » Desserts » Low FODMAP Lemon Bar

    Low FODMAP Lemon Bar

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

    Jump to Recipe·Print Recipe
    This post contains affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

    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 certain ingredients that are either frequently asked about or that 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 considered high in FODMAPs. Whereas, gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cup or 100 grams.

    Although this Bob’s Red Mill flour hasn’t specifically been tested, it appears 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, as well as 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 particular flour is made from higher FODMAP garbanzo beans.

    Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.

    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 9×9-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. 

    Similar recipes

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    Low FODMAP Lemon Bar


    ★★★★★

    4.9 from 15 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 1 hour
    • Yield: 16 1x
    • Diet: Low Lactose
    Print Recipe
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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 9×9-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

    Keywords: low FODMAP dessert, spring, low FODMAP bars, gluten-free crust

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    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

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    Reader Interactions

    Comments

    1. 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
    2. Jennifer says

      May 10, 2020 at 8:54 pm

      I made this exactly as said except we used a 7×10 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
    3. 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 8×8 pan? I’ve made this in an 8×8 and a 9×9 and the 8×8 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 8×8 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!

    4. 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
    5. Veronica says

      August 14, 2019 at 5:02 pm

      It don’t have a 9×9 pan. Will a 13×9 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!

    6. 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
    7. 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
    8. 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

    9. 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
    10. 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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