Description
Zesty and creamy Greek yogurt lemon bars infused with fresh lemon juice, perfect for a light yet indulgent dessert.
Ingredients
Scale
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1 Tablespoon (12g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
- 6 ounces (170g) brick cream cheese, softened
- 3/4 cup (181g) plain nonfat or low-fat Greek yogurt
- 2 large eggs
- 1 large egg yolk
- 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 for garnish: lemon slices and fresh blueberries
Instructions
- Preheat oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper.
- Whisk the graham cracker crumbs and sugar together in a medium bowl. Add melted butter and stir until combined.
- Press the crumb mixture evenly into the prepared pan and bake for 8 minutes. Set aside to cool slightly.
- Beat the cream cheese in a large bowl until smooth. Add Greek yogurt and mix until completely combined.
- Add the eggs and egg yolk, and beat until combined. Then add sugar, lemon juice, lemon zest, and vanilla extract, mixing until smooth.
- Pour the filling into the crust. Bake for 34-38 minutes, until the middle is no longer wobbly.
- Cool the pan on a cooling rack for 1 hour, then refrigerate for 3-4 hours.
- Lift the bars out using parchment overhang and cut into squares.
Notes
Cover and store leftover bars in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg