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Low FODMAP Strawberry Lemonade Bars

Prepared in: 20min

Cooked in: 45min

Total Time: 1h 15min

Servings: 16 bars

Calories: 225 kcal

Fat: 10g

Carbs: 32g

Proteins: 3g

Bursting with the vibrant flavors of sweet strawberries and tangy lemons, these Low FODMAP Strawberry Lemonade Bars are the ultimate summer treat! Whether you’re hosting a garden party, need a quick dessert to impress guests, or just want a refreshing snack for yourself, these colorful bars are sure to delight.
Go To Recipe

Ingredients

Crust
  • 1 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into pieces
  • 3 tablespoons water
Strawberry Lemon Topping
  • 4 large eggs, lightly beaten
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ½ cup pureed fresh strawberries (about 8-10 medium strawberries)
  • 1 ½ cups granulated sugar
  • ¼ cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • Optional: Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare:
    Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or line with parchment paper for easy removal.
  2. Make the Crust:
    In a medium bowl, combine 1 ½ cups gluten-free flour and ½ cup sugar. Using a pastry blender (or food processor), cut in the butter until the mixture is crumbly. Add 3 tablespoons of water and mix until the dough just comes together. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the Crust:
    Bake for 20-22 minutes, or until the crust is set and slightly puffy (gluten-free crusts don’t typically brown like traditional crusts). Remove from oven and set aside.
  4. Prepare the Topping:
    In a large bowl, whisk together the eggs, lemon juice, strawberry puree, sugar, and ¼ cup flour until smooth. Pour the topping evenly over the pre-baked crust.
  5. Bake the Bars:
    Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is set and the center no longer jiggles when gently shaken.
  6. Cool and Finish:
    Remove from the oven and let the bars cool to room temperature, about 2 hours. Once cooled, dust with powdered sugar, if desired. Slice into 16 bars.

Tips & Low FODMAP-Friendly Notes

  • Store leftover bars in an airtight container in the refrigerator for up to 1 week.
  • Low FODMAP Serving: One bar contains low FODMAP amounts of ingredients. Individual tolerance may vary.
  • Strawberry Puree: Blend fresh strawberries until smooth. For an even silkier texture, strain the puree to remove seeds.

Bon appétit

These Strawberry Lemonade Bars are more than just a dessert—they’re a burst of sunshine on your plate! The fresh strawberries and lemons not only make them delicious but also add a natural vibrancy that makes these bars a feast for the eyes. Whether you enjoy them with a cup of tea or as a post-dinner treat, these bars are guaranteed to brighten your day!

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