Ingredients


For the slice base

175g gluten free plain flour

50g ground rice

85g golden caster sugar

140g cold lactose/dairy free butter, diced

1 tbsp lactose/dairy free milk

For the lemon topping

zest 3 lemons, plus 200ml/7fl oz juice (about 4 lemons)

3 eggs

200g caster sugar

25g rice flour

icing sugar, to dust


Serves - 6-8



Method


Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment.

Put the gluten free flour, ground rice and sugar in a bowl with the lactose/dairy free butter and rub in until fine crumbs form.

Stir in the lactose/dairy free milk with a cutlery knife. Tip into the tin and press down evenly.

Bake for 15-20 mins until golden. Remove the tin and lower oven to 180C/160C fan/gas 4.

Mix the lemon juice and eggs, then sieve into a bowl with the sugar, rice flour and zest.

Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set.

Cool in the tin, dust with icing sugar, then slice.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lemon bars
Lemon bars