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Homemade Greek Yogurt Lemon Bars

Homemade Greek Yogurt Lemon Bars - featured image
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Bright, tangy, and incredibly creamy, these lemon bars feature a buttery graham cracker crust and a silky Greek yogurt filling.

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, about 70°F)
  • 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, leaving an overhang on two sides.
  3. Combine graham cracker crumbs, 1 tablespoon sugar, and melted butter in a bowl.
  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 for 8 minutes until the crust is lightly set.
  7. Remove the crust from the oven and set aside.
  8. Add softened cream cheese to a large bowl.
  9. Beat cream cheese on medium speed for 1 minute until completely smooth and creamy.
  10. Add Greek yogurt to the cream cheese mixture.
  11. Beat for another 30 seconds until fully incorporated.
  12. Add the eggs and egg yolk to the cream cheese mixture.
  13. Beat on medium speed for 1 minute until smooth and fully incorporated, avoiding overmixing.
  14. In a separate small bowl, whisk together 0.4 cup sugar, fresh lemon juice, lemon zest, vanilla, and salt.
  15. Add this lemon mixture to the egg mixture.
  16. Beat on medium speed until smooth and well-combined, about 30 seconds.
  17. Pour the lemon filling mixture evenly over the pre-baked crust.
  18. Spread gently with a spatula to ensure an even distribution.
  19. Place the pan in the oven.
  20. Bake for 34 to 38 minutes, until the center is mostly set but still slightly jiggles.
  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. Remove the chilled pan from the refrigerator.
  26. Use the parchment paper overhang to lift the entire block out of the pan onto a cutting board.
  27. Using a sharp knife dipped in hot water and wiped clean between cuts, slice into 12 to 16 bars.

Notes

Always use softened cream cheese for a smooth filling.
Freshly squeezed lemon juice makes a significant difference in flavor.
Don’t skip the cooling steps; they’re crucial for texture and preventing cracks.
Wipe your knife clean between cuts for perfect slices.

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