Low-FODMAP Lemon Bars

Low-FODMAP Lemon Bars

Brighten up dessert time with these sweet-and-tart low-FODMAP lemon bars that are 100% SIBO-friendly. A buttery, golden crust made from certified gluten-free oat flour and vanilla forms the perfect crunchy base for a velvety, sunshiny lemon curd filling. Bursting with real lemon juice and freshly grated zest, this 9-bar batch offers a classic, bakery-quality treat with the perfect balance of zesty citrus and delicate sweetness.

Formulated to deliver pure dessert bliss without triggering digestive trouble, this gluten-free and low-lactose baked treat keeps high-FODMAP ingredients off your plate. By using gut-safe gluten-free oat flour, pure cane sugar, and real citrus, you can indulge your sweet tooth completely free of bloating, gas, or IBS flare-ups. It is an outstanding, crowd-pleasing dessert for anyone following a strict SIBO meal plan, managing food sensitivities, or looking to share a clean, spring-inspired treat with family and friends.

Yield 9 bars
Serving Size 1 bar
Servings 9
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes (includes 1 hour chilling time)

Estimated Nutrition

  • Calories: 130 kcal

  • Total Fat: 6g

    • Saturated Fat: 3.5g

    • Trans Fat: 0g

  • Cholesterol: 50mg

  • Sodium: 35mg

  • Total Carbohydrates: 17g

    • Dietary Fiber: 1g

    • Sugars: 12g

  • Protein: 2g

Ingredients

            Oat Crust

  • ¾ Cup Certified Gluten-free Oat Flour
  • 2 tbsps. Granulated Sugar
  • ¼ Cup Unsalted Butter, melted
  • 1 tsp. Pure Vanilla Extract
  • Pinch of Salt

            Lemon Filling

  • 2 Large Eggs
  • ¼ Cup Fresh Lemon Juice
  • 1 tbsp. Finely Grated Lemon Zest
  • ½ Cup Granulated Sugar
  • 1 tbsp. Cornstarch
  • 1 tbsp. Unsalted Butter, melted
  • Pinch of Salt

Preparation

Step 1

Preheat the oven to 350°F.

Step 2

Line an 8-inch square baking pan with parchment paper.

Step 3

Combine the oat flour, sugar, melted butter, vanilla, and salt.

Step 4

Mix until a soft, crumbly dough forms.

Step 5

Press the mixture firmly and evenly into the bottom of the pan.

Step 6

Bake for 12–14 minutes, until lightly golden around the edges.

Step 7

While the crust bakes, whisk together the eggs, lemon juice, lemon zest, sugar, cornstarch, melted butter, and salt.

Step 8

Pour the lemon mixture over the hot crust.

Step 9

Bake for another 18–22 minutes, until the center is set but still slightly soft.

Step 10

Allow the bars to cool completely.

Step 11

Refrigerate for at least 1 hour before slicing.

Step 12

Cut into 9 equal bars.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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