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Greek Yogurt Lemon Bars Recipe

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4.1 from 52 reviews

  • Author: Ava
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

These Greek Yogurt Lemon Bars offer a light and tangy twist on the classic dessert, featuring a graham cracker crust and a creamy lemon-infused filling made with Greek yogurt, cream cheese, and fresh lemon juice. Perfectly balanced between sweet and tart, these bars are baked to a delicate set and chilled for a refreshing treat.

Ingredients

For the Crust

  • 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
  • 1 Tablespoon (12g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted (or melted coconut oil)

For the Filling

  • 6 ounces (170g) brick cream cheese, softened to room temperature
  • 3/4 cup (181g) plain nonfat or low-fat Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2-3 lemons)
  • 1 Tablespoon lemon zest
  • 1 teaspoon pure vanilla extract

Optional Garnish

  • Lemon slices
  • Fresh blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, covering the bottom and sides and leaving an overhang on two sides for easy removal of the bars.
  2. Make the Crust: In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until combined. Press this mixture evenly into the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
  3. Prepare the Filling: Using a mixer with a whisk attachment, beat the cream cheese on high speed until smooth for about 1 minute. Add the Greek yogurt and beat on medium-high until combined. Scrape down the bowl with a spatula, then add eggs and egg yolk, mixing until just blended.
  4. Add Flavorings: Mix in the sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat until the filling is smooth and lump-free. The mixture will be thin; do not worry about the consistency.
  5. Assemble and Bake: Pour the filling over the slightly warm crust, spreading evenly. Bake for 34 to 38 minutes until the center is mostly set but still has a slight jiggle. Avoid over-baking to prevent cracks.
  6. Cool and Chill: Place the pan on a cooling rack for 1 hour, then refrigerate for 3 to 4 hours or overnight to allow the bars to fully set.
  7. Cut and Serve: Using the parchment overhang, lift the bars out of the pan and slice with a sharp knife, wiping it clean between cuts for neat pieces. Garnish with lemon slices and fresh blueberries if desired.
  8. Storage: Store any leftovers covered in the refrigerator for up to 5 days.

Notes

  • Make sure all dairy ingredients are at room temperature for a smoother filling.
  • Do not over-bake to avoid cracking the surface; a slight jiggle in the center is ideal.
  • Use parchment paper with an overhang for easier removal of bars.
  • Chilling is essential for bars to set properly and improve flavor.
  • If desired, substitute melted coconut oil for butter for a dairy-free option, but note this will alter flavor and texture slightly.
  • Prep Time: 20 minutes
  • Cook Time: 46 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/greek-yogurt-lemon-bars-recipe/