With a shortbread-like crust and fresh lemon flavor, this Low FODMAP Lemon Bar recipe is a yummy, springtime treat!
- 1 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cut into pieces
- 3 tablespoons water
- 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
- Preheat oven to 350°F. Grease a 9×9-inch baking pan (well!) with butter or line with parchment paper.
- 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.
- 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.)
- While the crust is baking, whisk together eggs, lemon juice, sugar, and 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 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