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 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.

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