Greek Yogurt Lemon Bars

Greek Yogurt Lemon Bars 

Lemon bars have always been one of my favorite summertime treats, but do you know how much sugar and butter are in those babies? A LOT! Today I am going to share with you a healthier version of a lemon bar using fat-free cream cheese and low-fat Greek yogurt. Think lemon bars meets cheesecake type of dessert. You won’t feel as guilty indulging in these sweet treats!

Here is what you will need to get started:

For the Crust:

-3/4 cup graham cracker crumbs (about 5-6 sheets)

-2 tablespoons melted unsalted butter

For the Filling:

-8 ounces of light cream cheese softened

-3/4 cup plain low-fat Greek yogurt

-2 large eggs at room temperature

-1 egg yolk at room temperature

-1/3 cup granulated sugar

-1/3 cup fresh lemon juice (2 lemons)

-1 tablespoon lemon zest

-1 teaspoon of vanilla extract

-lemon slices and powdered sugar for garnishing

Step 1:

Preheat your oven to 300 degrees. Line the bottom and sides of an 8X8 square pan with foil. This will help with taking the bars out of the pan once they are ready. Set pan aside. 

Step 2:

Now we are going to make our crust! Take your 5-6 graham crackers and crush them into tiny crumbs. I used a meat pounder, but you can also use a rolling pin or food processor. Mix the crumbs and the 2 tablespoons of butter in a medium-sized bowl. You are now going to take the crumb mixture and press it evenly in your prepared square pan. Bake in the oven for about 10 minutes. Set aside.

Step 3:

Next, we are going to make the filling for our Lemon Squares! Beat the cream cheese with a mixer on high until smooth. Beat in the yogurt on medium speed until well combined. Then gradually mix in the eggs, yolk, sugar, lemon juice, lemon zest, and vanilla extract until all is well combined and there are no lumps. You are definitely going to want to lick the bowl…but don’t! There are still raw eggs in there but I won’t tell if you do…

Step 4:

Pour the filling onto the crust. Bake in your 300-degree oven for 35-40 minutes or until it no longer jiggles in the center. After it is done baking, cool the bars on a wire rack for 30 minutes before moving it to the refrigerator to sit overnight. 

Step 5:

Now that the bars are chilled, lift the edges of the foil to take them out of the pan and cut them into nice, even squares. Sprinkle with powdered sugar and top with little slices of lemons. These light and sweet lemon bars are now ready to eat! Enjoy!