Print

Homemade Greek Yogurt Lemon Bars

Homemade Greek Yogurt Lemon Bars - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These bright and tangy lemon bars feature a creamy Greek yogurt filling and a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 1.25 cups graham cracker crumbs
  • 1 tbsp sugar
  • 3.5 tbsp butter (melted and cooled slightly)
  • 6 oz cream cheese (softened to room temperature)
  • 3/4 cup greek yogurt (Fage 5% recommended)
  • 2 eggs
  • 1 egg yolk
  • 0.4 cup sugar
  • 1/3 cup lemon juice (freshly squeezed)
  • 1 tbsp lemon zest
  • 1 tsp vanilla
  • 1/8 tsp salt

Instructions

  1. Preheat your oven to 300°F.
  2. Line a 9×13 inch baking dish with parchment paper, allowing it to overhang on two sides.
  3. In a bowl, combine the graham cracker crumbs, 1 tablespoon sugar, and melted butter.
  4. Stir until the mixture resembles wet sand.
  5. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
  6. Bake the crust for 8 minutes until lightly set and fragrant.
  7. While the crust bakes, add softened cream cheese to a large bowl.
  8. Beat the cream cheese on medium speed for 1 minute until completely smooth and creamy.
  9. Add the Greek yogurt to the cream cheese mixture.
  10. Beat for another 30 seconds until fully incorporated.
  11. Add the 2 eggs and 1 egg yolk to the cream cheese mixture.
  12. Beat on medium speed for about 1 minute until smooth and fully incorporated, avoiding overmixing.
  13. In a separate small bowl, whisk together 0.4 cup sugar, fresh lemon juice, lemon zest, vanilla, and salt.
  14. Add this lemon mixture to the egg mixture.
  15. Beat on medium speed until smooth and well-combined, about 30 seconds.
  16. Remove the pre-baked crust from the oven.
  17. Pour the lemon filling mixture evenly over the crust.
  18. Spread gently with a spatula to ensure even distribution.
  19. Place the pan back in the oven.
  20. Bake for 34 to 38 minutes, or until the center is mostly set but still jiggles gently.
  21. Remove the pan from the oven.
  22. Let the bars cool at room temperature for exactly 1 hour.
  23. Transfer the pan to the refrigerator.
  24. Chill for at least 3 to 4 hours, or preferably overnight.
  25. Once chilled, use the parchment paper overhang to lift the entire block out of the pan onto a cutting board.
  26. Using a sharp knife dipped in hot water and wiped clean between cuts, slice into 12 to 16 bars.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Always use fresh lemon juice and zest for the best flavor.
Do not overmix the filling, as it can cause cracks.
Chill the bars thoroughly for at least 3-4 hours before cutting for clean slices.

Find it online: https://theopenoven.com/homemade-greek-yogurt-lemon-bars/