Directions: |
Directions:1. Preheat oven to 300ºF. Line the bottom and sides of an 8 or 9-in. square baking pan with foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside
2. Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into the prepared pan. Bake for 8 minutes. Remove from the oven and set aside.
3. Make the filling: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the cream cheese on high speed until completely smooth (about 1 minute). On medium-high speed, beat in yogurt until completely combined. Beat in the eggs and egg yolk until combined. Finally, beat in the sugar, lemon juice, lemon zest, and vanilla extract until everything is combined and no lumps remain.
4. Pour filling onto the crust. Bake for 25-30 minutes or until the center of the bars no longer jiggles. Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3-4 hours or overnight.
5. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean after each cut. Leftovers keep well in the refrigerator for up to 5 days. If you want to make ahead, bars can be frozen for up to 3 months (thaw overnight in refrigerator before serving). |
This recipe for Greek Yogurt Lemon Bars is from