Low FODMAP Lemon Bars
Tangy lemon curd atop a buttery shortbread crust. A classic citrus dessert that's perfectly balanced and FODMAP-safe.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Line a 9x13 inch pan with parchment paper.
- 3
For crust: Combine flour, powdered sugar, and salt.
- 4
Cut in cold butter until mixture resembles coarse crumbs.
- 5
Add water and mix until dough comes together.
- 6
Press evenly into bottom of prepared pan.
- 7
Bake for 18-20 minutes until edges are lightly golden.
- 8
For filling: Whisk eggs and sugar until smooth.
- 9
Add lemon juice, zest, and flour.
- 10
Whisk until well combined.
- 11
Pour filling over hot crust.
- 12
Return to oven and bake 20-25 minutes until filling is set.
- 13
Cool completely in pan.
- 14
Refrigerate at least 2 hours before cutting.
- 15
Dust generously with powdered sugar before serving.
FODMAP Notes
Lemon juice and zest are low FODMAP. Uses gluten-free flour. Eggs are FODMAP-free. All ingredients are safe in the portions shown.
Tips
- 💡 Use fresh lemon juice, not bottled
- 💡 Pour filling over hot crust for best adhesion
- 💡 Refrigerate for cleanest cuts
- 💡 Dust with powdered sugar just before serving
Recipe Notes
These lemon bars strike the perfect balance between sweet and tart. The buttery shortbread crust provides the ideal base for the silky, bright lemon filling.
Substitutions
- Butter: Dairy-free butter
- Citrus: Lime for lime bars
- Flour: Rice flour blend
Storage
- Refrigerator: Keeps 5 days
- Freezer: Freezes well up to 2 months (cut first)
FODMAP Stacking Note
One bar (1/16 of pan) is a low FODMAP serving. All ingredients are safe.
Related Recipes
- Low FODMAP Almond Cookies
- Low FODMAP Strawberry Shortcake
- Low FODMAP New York Cheesecake