Sunny Low-FODMAP Lemonies (Lemon Brownies/Blondies); Gluten-free

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I first read about Lemonies or ‘lemon brownies/blondies’ a few weeks ago and I couldn’t stop thinking about them!  What a great idea for my blog.  Simpler to make than a low-FODMAP Lemon Bar, but with the soft texture of a brownie, these sounded like heaven for a lemon fan like me.

These low-FODMAP Lemonies are moist, light and completely addictive. More of a ‘cake’ brownie than a ‘fudgy’ brownie, the sweet tartness of fresh lemon fits them perfectly!

Nothing beats the simplicity of a dessert bar, with easy clean up from one pan, but the flavor of a fancier recipe.  You are going to put these low-FODMAP Lemonies on your favorites page for sure 🙂

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Or check out over 400 more low-FODMAP recipes on the blog! IBS-friendly.

Be healthy and happy,
Rachel Pauls, MD

P.S. Did you know that I have a cookbook?! It’s the BEST!

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Sunny Low-FODMAP Lemonies (Lemon Brownies or Blondies); Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients

Serves 16

Prep time: 10 min

Bake time: 25-30 min

Total time: 35-40 min

Bake: 350 F

Equipment: 8 by 8 inch square pan, Baking spray, parchment for lining pan


  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup, all purpose low-FODMAP, gluten-free flour
  • 1/4 tsp xanthan gum (if not added to your flour choice- I prefer flour blends that do not have this added, as each recipe will need adjustments to ensure the best texture)
  • 1/2 teaspoon baking powder
  • 2 tablespoons lemon zest (fresh)
  • 2 tablespoons lemon juice (fresh)
    • 1-2 medium lemons should provide enough juice and zest for this whole recipe including the glaze
    • Do not substitute concentrates as the flavor will not be correct and these have not been tested for FODMAP levels
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon extract
  • For glaze:
    • 3 tablespoons lemon juice (fresh)
    • 2 teaspoons lemon zest for garnish (optional)
    • 1 cup confectioner’s (icing) sugar
  • Baking spray for greasing


  • Preheat the oven to 350 degrees°F and place rack in center of oven
  • Grease an 8×8-inch baking dish with baking spray, shortening or butter and set aside (I like to use my low-FODMAP Magical Cake Pan Release Paste)
    • If desired, line pan with parchment to ease removal
  • Zest then juice 1-2 lemons and set aside
  • In the bowl of an electric mixture fitted with the paddle attachment, beat the low-FODMAP butter and sugar on high until well combined
  • Lower speed to medium-high and add eggs one at a time, mixing after each addition, then the lemon juice and zest slowly
    • Scrape bowl as necessary
  • Slowly add the low-FODMAP flour, baking powder, salt, xanthan gum and salt and mix until combined
  • Add lemon extract and mix (adjust to your taste if you prefer a stronger lemon flavor)
  • Spread into your prepared baking pan and bake for 25 to 30 mins
    • As ovens vary, watch carefully and begin checking about 5 minutes earlier than end time
    • Edges should be lightly gold and a tester should come out clean in the middle
    • Leave in pan to cool on a wire rack
  • Allow to cool completely before glazing
  • While baking or cooling, prepare the low-FODMAP lemon glaze:
  • In a small bowl, place confectioner’s sugar and whisk with lemon juice until desired consistency
  • Spread the glaze over the cooled lemon brownies, sprinkle remaining 2 tsp zest over top as garnish
  • Refrigerate until serving

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  1. Belinda Rudge April 2, 2021
    • Rachel Pauls Food April 2, 2021
  2. Jewels May 29, 2022
    • Rachel Pauls Food May 30, 2022

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