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
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.
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.
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.