Low FODMAP Lemon Bars Recipe

This zesty Low FODMAP Lemon Bars recipe is made with a gluten-free flour blend, fresh lemon juice, eggs, and cold butter. This recipe creates a perfect balance of buttery shortbread crust and a bright, sweet-tart filling. It is a delightful treat for an afternoon snack, a light dessert, or a spring gathering, making enough for 12 to 16 delicious squares.

Jump to Recipe

Low FODMAP Lemon Bars Ingredients

For the Crust:

• 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• 1/4 cup powdered sugar
• 1/2 cup butter, cold and cubed (use lactose-free butter if you are very sensitive)
• 1/4 teaspoon salt

For the Lemon Filling:

• 3/4 cup white sugar
• 2 large eggs
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons gluten-free flour blend

Optional Topping:

• Extra powdered sugar for dusting

How To Make Low FODMAP Lemon Bars

1. Prepare the oven and pan: Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides to help lift the bars out later.
2. Mix dry crust ingredients: In a medium bowl, whisk together the gluten-free flour, powdered sugar, and salt.
3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks like coarse crumbs or wet sand.
4. Form the crust: Pour the crumbly mixture into the prepared pan. Press it down firmly and evenly to create a solid base.
5. Bake the crust: Place the pan in the oven and bake for 15–18 minutes. The edges should be lightly golden brown.
6. Make the filling: While the crust bakes, whisk the white sugar and eggs in a clean bowl until the mixture is smooth and slightly bubbly.
7. Add lemon flavor: Stir in the fresh lemon juice, lemon zest, and the 2 tablespoons of gluten-free flour. Whisk well so there are no lumps.
8. Combine and bake: Carefully pour the lemon filling over the warm crust (this helps the layers stick together). Return the pan to the oven and bake for another 18–22 minutes. The center should be set and not jiggly.
9. Cool and serve: Remove the pan from the oven and let it cool completely on a wire rack. Once cool, lift the bars out using the parchment paper, dust with extra powdered sugar, and cut into squares.

Recipe Tips

• Use a “Measure-for-Measure” Flour: Not all gluten-free flours are the same. For the best texture, use a blend specifically designed for baking that includes xanthan gum.
• Don’t Skip the Zest: The lemon juice provides the tartness, but the zest (the yellow skin) provides the essential lemon oil that gives the bars a deep, aromatic citrus flavor.
• Cool Completely: It is tempting to cut them while warm, but the filling needs to set fully. If you cut them too soon, the filling will be runny and the bars will fall apart.
• Clean Cuts: To get perfect squares, wipe your knife with a damp cloth between each cut. This prevents the sticky filling from dragging across the edges.

What To Serve Low FODMAP Lemon Bars

These bars are a standout dessert on their own, but they pair lovely with beverages. Serve them with a hot cup of Earl Grey tea or lactose-free milk to cut through the acidity. For a summer party, they go great alongside a bowl of low FODMAP berries (like strawberries and blueberries) or a scoop of lactose-free vanilla ice cream for a rich contrast.

How To Store Low FODMAP Lemon Bars Leftovers

• Refrigerate: Store the bars in an airtight container in the refrigerator for up to 4–5 days. Lemon bars actually taste delicious when chilled!
• Freeze: These freeze very well. Wrap the cut bars individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw on the counter for 20 minutes before eating.

Low FODMAP Lemon Bars Nutrition Facts

Serving Size: 1 bar (based on 12 bars)

• Calories: 145 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 95mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0.5g
• Sugars: 12g
• Protein: 2g

Frequently Asked Questions

• Can I double this recipe? Yes. You can double the ingredients and bake it in a 9×13-inch pan. You may need to add a few extra minutes to the baking time for both the crust and the filling.
• Why did my crust crumble? This can happen if the butter was too warm when you made the dough, or if you didn’t press it down firmly enough. Gluten-free flour lacks the “glue” of gluten, so packing it tight before baking is important.
• Is this recipe dairy-free? The recipe contains butter. To make it strictly dairy-free (and still low FODMAP), substitute the butter with a dairy-free butter alternative or coconut oil (though coconut oil will change the flavor slightly).

Try More Recipes:

• Low FODMAP Fruit Tart Recipe
• Low FODMAP Key Lime Pie Recipe
• Low FODMAP Gingerbread Cookies Recipe