warning
Moderate FODMAP
Lemon Bar
Limit your serving size. Portion control matters here.
Lemon bars feature a shortbread wheat base topped with a tart lemon curd layer. The wheat crust introduces fructans, while the lemon filling remains low in FODMAPs. The butter in the crust contributes minimal lactose depending on the recipe ratio. Careful crust verification and portion control ensure bars stay within safe limits. Most sensitive individuals tolerate a standard piece when wheat intake is monitored.
fork_spoon Serving Size
1 square / 50g
warning Contains
sticky_note_2 Clinical Notes
The primary trigger in lemon bars comes directly from the wheat flour used in the shortbread crust. You can safely lower the impact by using certified gluten-free baking flour for the base layer. Always verify commercial bars do not contain added high-fructose lemon syrup or polyol toppings. Store bars chilled to prevent crust softening that increases chew time and gas intake.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.