Low FODMAP lemon bars

Spring has begun! I think I was looking forward to this even a little more this year than in previous years. Here in the Netherlands, we have had such gray weather and rain in the last months.

Unfortunately, as I write this it is still gray and raining, but that shouldn’t spoil the fun. The weather will probably get better from now on.

As soon as spring and Easter are around the corner, I always feel like baking something with lemon. For me, that is the way to celebrate spring.

My birthday is March 22, so I always have a perfect excuse to bake something delicious at the beginning of spring. And this year I celebrated my birthday with these low FODMAP lemon bars.

How to make gluten-free and low FODMAP lemon bars

Lemon bars are one of my favorite pastries. For the bottom a layer of shortbread, topped with a delicious sweet layer made of eggs, lemon juice, and sugar.

This pastry is sweet, but also fresh and slightly sour. And that makes it so tasty!

To make gluten-free and low FODMAP lemon bars I use the following ingredients:

  • Butter: butter contains almost no lactose due to the processing process and is therefore suitable for the FODMAP diet and most people with lactose intolerance. You can also replace this with lactose-free margarine if you have to eat strictly lactose-free.
  • Granulated sugar
  • Vanilla extract: I always use vanilla aroma, but you can also opt for extract.
  • Gluten-free flour mix: I use Schär Mix It Universal.
  • Lemon juice: I use freshly squeezed lemon juice, but you can also use bottled lemon juice.
  • Eggs

Making the bars is very easy! You first bake the base for 20 minutes, then the filling goes on top and the gluten-free lemon bars go into the oven for another 20 to 25 minutes.

Then you just have to be patient and let them cool first outside the oven and then in the refrigerator.

A step that I do not recommend you skip, because lemon bars are the best cold from the refrigerator!

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Low FODMAP lemon bars

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  • Author: Karlijn
  • Total Time: 1 hour 15 min
  • Servings: 16 1x
  • Diet: Gluten Free


Delicious low FODMAP and gluten-free lemon bars. A perfect spring and Easter dessert! Sweet, but also tangy and refreshing. Low in lactose.



For the bottom

  • 230 g (2 sticks or 1 cup) butter or lactose-free margarine
  • 100 g (1/2 cup) sugar
  • 1 tsp vanilla extract
  • 250 g (2 cups) gluten-free flour mix (I use Schär Mix It Universal)
  • 1/2 tsp salt

For the filling

  • 400 g (2 cups) sugar
  • 240 ml (1 cup) lemon juice
  • 6 large eggs, at room temperature
  • 50 g (1/2 cup minus 2 tbsp) gluten-free flour mix
  • Icing sugar for dusting
  • A 30x20 cm (12x8 inches) baking tin


  1. Preheat the oven to 175 degrees Celsius (350 F). Line a baking tin with baking parchment. Leave an edge of the baking parchment sticking out, so you can easily lift the lemon bars out of the baking tin.
  2. Melt the butter in a pan over low heat. Then set aside to cool slightly.
  3. For the bottom, mix the melted butter, sugar, vanilla extract, and salt in a bowl. Stir this together with a whisk.
  4. Then add the gluten-free flour little-by-little and stir with a whisk until a smooth mixture.
  5. Pour this mixture into the baking tin and spread it over the bottom of the baking tin with the back of a spoon. Smooth it out. 
  6. Bake the bottom in the oven for 18-20 minutes. The bottom should still be quite light, only slightly browned on the edges.
  7. For the filling, sift the sugar and gluten-free flour in a mixing bowl. Add the eggs and lemon juice and beat with a whisk until everything is combined.
  8. Pour the filling onto the base. Bake the lemon bars in the oven for 20-25 minutes. They are good when the center of the bars is reasonably firm and no longer wobbly. 
  9. Remove the lemon bars from the oven and let them cool completely. Then place them in the refrigerator for at least 2 hours until cool and firm.
  10. Dust the lemon bars with icing sugar before serving and cut them into squares. Wipe the knife clean in between to cut nice squares.


Storing the bars: you can store the lemon bars in the fridge for about 4 days in a closed box. You can also freeze them. Pack them into a box or bag in the freezer and put some aluminum foil or plastic foil in between the bars to stop them from sticking together.

  • Prep Time: 30 min
  • Cook Time: 45 min
  • Category: Dessert
  • Method: Oven
  • Cuisine: International

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen

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