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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