Low-FODMAP & Gluten-free Lemon Cream Pie Bars
A low-FODMAP and gluten-free recipe for Lemon Cream Pie Bars with whipped cream. Fresh, creamy, tart, and so delicious. IBS-friendly!
- Prep Time: 10M
- Chill: 30M
- Cook Time: 20M
- Total Time: 1H
- Yield: 12 servings 1x
- Category: Dessert, Baked Goods
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pre-baked and cooled low-FODMAP Tart Crust in a 8 inch square pan*
- 2 cups lactose-free half-and-half cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice*
- 1 tablespoon lemon zest*
- 1 tablespoon unsalted butter
- 1 teaspoon pure lemon extract (adjust to taste and your product)
- Low-FODMAP Coconut Whipped Cream, or traditional whipped cream for topping* (optional)
Instructions
- Bake your crust, and allow to cool (if not already prepared)
- Set a large saucepan with the 2 cups lactose-free half-and-half (or see below for alternatives) over medium heat
- Bring cream to a boil, stirring occasionally
- Note: you will be working concurrently with the egg mixture while the cream is slowly warming up. If the cream boils, then turn heat to low while prepping the eggs and sugar
- While cream is warming, beat egg yolks in large bowl of electric mixer fitted with whisk attachment at medium-high speed until foamy
- Gradually add sugar a bit at a time and continue beating until the mixture is pale yellow and thickened, scraping bowl as necessary
- Sprinkle in corn starch and salt with beaters on low, then turn up to medium and whisk until blended
- Return mixer back to low speed and if the cream is ready, slowly add it to the eggs. Pour, or spoon this into the egg mixture, a little at a time, to temper the eggs so they do not cook
- Scrape sides and bottom of bowl, then increase to medium speed until well blended
- Pour the egg/cream mixture back into the saucepan, and cook it over a medium-high heat, stirring constantly with a whisk, until boiling and thickened
- Adjust heat as necessary to not burn the mixture (depending on your stove)
- It will begin to thicken suddenly, watch your mixture to reduce heat at that time
- Lower heat and cook for 1 minute more, continuing to stir so no lumps form
- Remove from heat and stir in lemon juice, lemon zest, butter, and lemon extract
- Allow to sit for about 10 minutes, then pour into your cooled, prepared crust and refrigerate until set; about 3-4 hours, or overnight
- When set, decorate with whipped heavy cream or low-FODMAP coconut whipped cream, if desired
Notes
- You may substitute my low-FODMAP Oat and Nut Crust, or low-FODMAP Cookie Crust in this recipe
- You will use about 2 lemons for the recipe, more if you use them for garnish. You will want to zest the lemons before juicing them. Please ensure you do not get the white pith in the mix as that is bitter tasting!
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- If you want a dairy-free option, I suggest full-fat canned coconut milk for the base and canned coconut cream for the topping (1/4 cup is one low-FODMAP serve), as well as a dairy-free butter alternative
- Heavy whipping cream is low-FODMAP in 1/4 cup servings; butter is naturally low FODMAP due to low lactose levels
