Greek Yogurt Lemon Bars

Greek Yogurt Lemon Bars

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Ingredients
  

Crust:

  • 3/4 cup graham cracker crumbs about 5-6 full sheet graham crackers
  • 2 Tbsp unsalted butter melted (or coconut oil)

Filling:

  • 6 oz. light cream cheese softened to room temperature
  • 3/4 cup plain Greek yogurt at room temperature
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1 Tbsp lemon zest
  • 1 tsp vanilla extract

Instructions
 

Crust:

  • Preheat oven to 300 F.
  • Line bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift bars out of pan before cutting. Set aside.
  • Mix graham cracker crumbs and melted butter together in a medium bowl until combined.
  • Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.

Filling:

  • In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat cream cheese on high speed until completely smooth, about 1 minute.
  • On medium-high speed, beat in yogurt until completely combined.
  • Then beat in eggs and egg yolk until combined.
  • Beat in sugar, lemon juice, lemon zest, and vanilla extract until everything is combined and no lumps remain.
  • Pour filling onto crust. Bake for 25-30 minutes or until center bars no longer jiggles. (remove from oven and gently wiggle the pan to check)
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