Lakin/Thompson Recipes

Low Fodmap Lemon Bars

"Gluten free"


  1. 1 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (the blue bag)
  2. ½ cup granulated sugar
  3. ½ cup unsalted butter, cut into pieces
  4. 3 tablespoons water

Lemon Topping

  1. 4 large eggs, lightly beaten
  2. ½ cup freshly squeezed lemon juice (about 3 lemons)
  3. 1 ½ cups granulated sugar
  4. ¼ cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour

Optional: Powdered sugar, for dusting

  1. Preheat oven to 350°F. Grease a 9×9-inch baking pan with butter or line with parchment paper.
  2. For the crust: In a medium bowl, mix together 1 ½ cups flour and ½ cup sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 3 tablespoons water and mix. (I sometimes use a food processor – pulsing crust ingredients together until crumbly.) Press mixture into the bottom of the greased pan.
  3. Bake crust for 20-22 minutes until set and kind of puffy looking. (Note: Gluten-free crusts don’t usually brown like wheat-based crusts.)
  4. For the lemon topping: While the crust is baking, whisk together eggs, lemon juice, 1 ½ cups sugar, and ¼ cup flour until smooth. Pour evenly over baked crust.
  5. Bake for 20-25 minutes more or until lemon topping is set. (To test doneness, I put an oven mitt on and gently shake the pan to see if the center no longer jiggles.) Remove baked bars from oven and cool to room temperature, about 2 hours.
  6. Dust with a sprinkle of optional powdered sugar. Slice into 16 pieces and serve.

Storage: Cover leftover bars and refrigerate for up to a week. 


"Gluten Free tastes the same"