Low FODMAP Lemon Bars

A classic and refreshing treat for the dog days of summer!

These tasty and tangy lemon bars are a classic for any occasion-bake sale, bbq, enjoying at home, etc. They are very easy and quick to make with endless enjoyment to follow!

The lemon bars consist of a crisp and flavorful shortbread crust topped with a lemon curd/filling . Of course, we want to tie it all up with some powdered sugar sprinkled on.

They are moist, delicious, and certainly pack a lemon flavor! Plus they are low FODMAP! The recipe below is all ready for you to bake up this easy treat next time you're craving something sweet.

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Yield:

16 Bars

Materials:

• 8x8 Baking Dish

• Parchment paper

• Sifter

Ingredients:

Shortbread

• 1/2 cup of unsalted butter

• 1/4 cup of granulated sugar

• 1/4 tsp almond extract

• 1/4 tsp salt

• 1 cup of all purpose flour

Lemon Top

• 1 cup granulated sugar

• 1/4 cup of flour

• 3 large eggs

• 6 tbsp of fresh lemon juice

• zest of 1/2 of a lemon

• Powdered Sugar for dusting on top (optional)

Directions

Shortbread

1. Line your baking dish with parchment paper.

2. Soften butter to almost melted (just starting to see some liquid pooling) and mix with sugar until soft and creamy.

3. Add almond extract and salt and mix thoroughly until combined.

4. Mix in flour in batches till dough has formed. Dough should be fairly thick.

5. Chill in refrigerator for 20 mins. Pre-heat the oven to 325° F during this time.

6. Remove dough and flatten to the bottom of your baking dish, ensuring that there are not any gaps.

7. Bake for 20-25 minutes until the edges just begin to get a golden color.

Lemon Filling/Top

1. Mix flour and sugar by sifting in sugar into the bowl and then slowly sifting in the flour. Ensure that these are thoroughly mixed.

2. Add each of the 3 eggs, one at time, mixing them thoroughly into the flour/sugar mixture before adding the next.

3. Add half of the lemon juice and stir carefully till the lemon juice is incorporated.

4. Add the lemon zest.

5. Add the other half of the lemon juice carefully stirring so that all ingredients are mixed. The mixture will should be a thick liquid.

6. Bake for 20-24 minutes till the bars are firm and cooked.

7. Remove from oven and let bars cool for an hour in the pan.

8. Place pan in the refrigerator to chill for at least 2 hours.

9. Sprinkle powdered sugar atop the bars (optional)

10. Cut into squares and store in airtight container. I suggest storing in the refrigerator as in my opinion they are better chilled. They will last out of the fridge for 2-3 days and in the fridge for 5-6.

Low FODMAP Notes

• Lemon juice is low fodmap up to 1/2 a cup and we use even less in the whole recipe!

• If you struggle with gluten, I would recommend substituting the all purpose flour for almond flour. If you make this switch, I recommend replacing the almond extract with 1/2 tsp of vanilla extract as the almond flour should provide that nutty flavor that the almond extract brought and the grittiness of the almond flour may call for a bit more liquid to achieve the same consistency.

Baking Notes

• All ovens bake differently, so ensure that you allow the lemon mixture to firm up without it forming a darker coat on the top (cooked too much). Thus, after 20 minutes, I would recommend checking on/watching your bars closely.

• I recommend lining with parchment paper on the bottom and up the sides at least halfway up the pan as it makes it easier to remove and cut the finished bars.

• I prefer the almond extract in my shortbread for that bit of.a nutty flavor. Some people instead prefer vanilla. If you do prefer, you can sub the almond extract for vanilla extract. I would recommend adding just a little bit more than 1/4 tsp.

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Show me!

Your family and friends will love this refreshing treat at any time! Let me know if you bake these bars by leaving a comment below or DMing me on Instagram!