Low FODMAP Lemon Bar

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 1x
  • Diet: Low Lactose


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




Lemon Topping

Optional: Powdered sugar, for dusting


  1. Preheat oven to 350°F. Grease a 9×9-inch baking pan (well!) with butter or line with parchment paper.
  2. In a medium bowl, mix together flour and sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 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. While the crust is baking, whisk together eggs, lemon juice, sugar, and 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 and serve.

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

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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