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Greek Yogurt Lemon Bars Recipe

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4.1 from 87 reviews

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

Description

These Greek Yogurt Lemon Bars offer a light, tangy twist on the classic lemon bar with a creamy filling made from Greek yogurt and cream cheese atop a buttery graham cracker crust. Perfectly balanced with fresh lemon juice and zest, these bars are baked until just set and chilled to achieve a smooth, luscious texture.

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, ensuring to leave an overhang on two sides to easily lift out the bars later. Set this aside.
  2. Make the Crust: In a medium bowl, whisk together the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is combined. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese on high speed until smooth, about one minute. Add the Greek yogurt and beat on medium-high until fully combined. Scrape down the bowl as needed. Beat in the eggs and egg yolk until incorporated.
  4. Add Remaining Filling Ingredients: To the cream cheese mixture, add the sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat until the filling is smooth and lump-free. The filling will be thin in consistency.
  5. Assemble and Bake: Pour the filling into the slightly cooled crust. Bake for 34 to 38 minutes, until the center is mostly set but still slightly jiggly. Avoid over-baking to prevent cracking.
  6. Cool and Chill: Place the pan on a cooling rack and let it cool for 1 hour at room temperature. Then, transfer it to the refrigerator to chill for 3 to 4 hours or overnight to fully set.
  7. Cut and Serve: Use the parchment paper overhang to lift the chilled bars from the pan. For clean slices, use a sharp knife and wipe it clean between cuts. Garnish with lemon slices and fresh blueberries if desired.
  8. Storage: Cover leftover bars and store them in the refrigerator for up to 5 days.

Notes

  • For best results, make sure all dairy and eggs are at room temperature before mixing.
  • The filling may appear thin before baking but will firm up during baking and chilling.
  • Do not over-bake to avoid cracking on the surface.
  • If you like, substitute melted coconut oil for butter for a dairy alternative.
  • Use a very sharp knife and wipe it clean to ensure neat bar edges when cutting.
  • Prep Time: 20 minutes
  • Cook Time: 46 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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