The Best Low FODMAP Lemon Bars
Our Low FODMAP Lemon Bars feature a crisp, buttery crust (with a secret) baked to a golden hue, topped with puckery lemon filling. Classic lemon bars made low FODMAP, gluten-free and lactose-free! We love turning traditional desserts into treats that we can all share without triggering our IBS. I made umpteen versions and didn’t rest until I came up with what I think is the absolute best. Bake them and see!
Low FODMAP Serving Size Info: Makes 16 bars; 16 servings; serving size 1 bar
Ingredients:
Crust:
- ½ cup (113 g; 1 stick) unsalted butter, melted
- ¼ cup (50g) sugar
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 cup (145 g) low FODMAP all-purpose gluten-free flour, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Lemon Filling:
- 1 cup (198 g) sugar
- ¼ cup (36 g) low FODMAP all-purpose gluten-free flour, such as Bob’s Red Mill Gluten Free
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 3 large eggs, at room temperature
- Confectioners’ sugar; optional
Preparation:
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Preheat oven to 350°F (180°C). Position rack in center of oven. Line an 8-inch (20 cm) square pan with parchment paper overhanging two sides and coat paper and inside of pan with nonstick spray; set aside.
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For the Crust: Whisk together the melted butter, sugar, salt and xanthan gum in a medium bowl. Stir in flour just until combined. Pat into prepared pan in an even layer.
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Bake for about 20 to 25 minutes or very light brown all over.
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For the Filling: While the crust is baking, whisk together the sugar and flour in a clean bowl, then whisk in the lemon juice. Whisk in the eggs one at a time just until combined; do not overmix or you will create air bubbles that mar the surface of your finished bars. When the crust is done, turn the oven down to 325°F (165°C), pour filling over crust and bake for about 18 to 22 minutes or until set. The edges of the filling will look firm, but the center can still have a little jiggle and wiggle as it will continue to cook when you take it out of the oven due to retained heat of the pan. Cool pan on rack.
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Bars are easier to cut if chilled for at least an hour. To cut, first lift edges of parchment to bring the bars up and out of the pan. Peel paper down to expose sides of bars. Cut into 16 squares. Bars are ready to serve or store refrigerated in an airtight container in single layers for up to 4 days. You can also dust with confectioners’ sugar right before serving; use a very fine-mesh strainer to apply.
Notes:
- Lemon zest will add even more lemon flavor to your bars – but it will also add a slightly chewy texture to the filling. If you want to max out with lemon flavor, add 1 to 2 teaspoons of very light and fluffy lemon zest (created with a Microplane) to the filling – and some to the crust!
- For Lemon Poppy Seed Bars: Add 2 teaspoons of poppy seeds to the crust along with the flour. Proceed as directed.
- You might be used to seeing Lemon Bars with a dusting of confectioners’ sugar and if that is your preference, by all means, dust away. I think it detracts from the lovely sourness of the lemons, but this is simply a personal preference. Sift a layer of confectioners’ sugar on top of the bars after you have peeled away the parchment, before or after slicing, but always right before serving, for best result.
- I also love these served on a plate with a few raspberries. Try it!
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.