Low FODMAP Easy Lemon Bars

Total time3 hr

Prep time15 min

Cook time45 min

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup powdered sugar
¼ tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes

For the filling

4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides so you can lift the bars out later.
2
In a large bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the cold butter cubes and use your fingertips to press and rub the butter into the flour until the mixture resembles coarse, damp sand with no dry patches remaining — it should clump when squeezed.

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