With a shortbread-like crust and fresh lemon flavor, this 6-ingredient Low FODMAP Lemon Bar recipe is a yummy, springtime treat!
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.
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
- No-Bake Low FODMAP Peanut Butter Brownie Bites
- Low FODMAP Raspberry Vanilla Chia Pudding
- Low FODMAP Pumpkin Muffins with Chocolate Chips
Low FODMAP Lemon Bar
- Total Time: 1 hour
- Yield: 16 1x
- Diet: Low Lactose
Description
With a shortbread-like crust and fresh lemon flavor, this Low FODMAP Lemon Bar recipe is a yummy, springtime treat!
Ingredients
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
- Preheat oven to 350°F. Grease a 9×9-inch baking pan with butter or line with parchment paper.
- 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.
- 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.)
- 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.
- 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.
- 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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Ceci Frost says
Hello! I can’t have sugar, do you think honey would be a good substitute?
Jasmine says
mine did not come out anything like this.. hahahaha
Beck says
Run don’t walk to make this! Pleasantly surprised that its only 5 ingredients all of which I had at home! I couldn’t leave it to cool, and only devoured one slice, but my 5yo had 3 slices and had to stop him so I had some fodmap treats for me for the week 😆
★★★★★
Donna says
We are doing FODMAP and my daughter has anaphylactic allergy to eggs as well. Is there any way this could be made without the eggs and just thickened with cornflour/gluten free flour perhaps? If so, do you have any idea amounts? I’m not trying to be difficult just so hard with special diet & severe allergy mixed together. She is gluten, eggs and all nuts/seeds. Thanks!
Em Schwartz, MS, RDN says
Hi Donna, I’m not sure if removing/substituting the eggs in this particular recipe would work. With that said, I found this recipe for an egg-free lemon bar. As written, it is not gluten-free, however, I think it would work to substitute in a 1:1 gluten-free all-purpose flour (like Bob’s Red Mill in the blue bag). All of the other ingredients appear to be low FODMAP at the recommended serving size. Hope that helps! -Em
Nadia says
DELICIOUS!!!
★★★★★
Cat says
I am a cook who happens to have IBS. This recipe checks off all the boxes. Delicious and easy on my system. Perfect!!
★★★★★
Sara says
I’m working my way through the low fodmap diet for the first time. I have a massive sweet tooth and these are my saving grace. I’ve made them 4 times and have no intention of stopping. I’m a big baker and these are one of the easiest recipes I’ve ever made. They are like crack. Absolutely delicious.
★★★★★