Low FODMAP Lemon Bar

23 Sep 2021

By Em Shwartz MS, RDN

Prep: 10 minutes

Cook: 50 minutes

Serves: 16



1 ½ cups gluten-free plain flour

½ cup granulated sugar

½ cup unsalted butter, cut into pieces

3 tablespoons water

Lemon Topping

4 large eggs, lightly beaten

½ cup freshly squeezed lemon juice (about 3 lemons)

1 ½ cups granulated sugar

¼ cup gluten-free plain flour

Optional: Powdered sugar, for dusting


1. Preheat oven to 350°F. Grease a 9×9-inch baking pan with butter or line with parchment paper.

2. For the crust: In a medium bowl, mix together 1 ½ cups flour and ½ cup sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 3 tablespoons 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. For the lemon topping: While the crust is baking, whisk together eggs, lemon juice, 1 ½ cups sugar, and ¼ cup 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 into 16 pieces and serve.

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

Original source here.