Greek Yogurt Lemon Bars
Greek Yogurt Lemon Bars
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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