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Creamy Lemon Bars

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These Creamy Lemon Bars are a bright, silky twist on a classic dessert, combining a tangy lemon filling with a crunchy graham cracker crust.
Print Recipe
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 5 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Finely crushed crackers provide a crunchy, buttery base for the bars.
  • 1 tablespoon granulated sugar Adds a touch of sweetness to the crust and helps with browning.
  • 3 tablespoons unsalted butter, melted Binds the crumbs and creates a crisp, golden crust.
For the filling
  • 6 ounces cream cheese, softened Gives the filling its rich, creamy texture and tangy base.
  • 3/4 cup plain nonfat or low-fat Greek yogurt Adds creaminess and a bright tang while keeping the filling smooth.
  • 2 large eggs Help set the filling and give structure once baked.
  • 1 large egg yolk Adds extra richness for a silky finish.
  • 1/3 cup granulated sugar Sweetens the lemon filling without overpowering the citrus.
  • 1/3 cup fresh lemon juice Provides fresh, bright lemon flavor and acidity.
  • 1 tablespoon lemon zest Boosts the citrus aroma and intensifies lemon flavor.
  • 1 teaspoon pure vanilla extract Rounds out the flavors with a warm, sweet note.
For garnish (optional)
  • lemon slices and fresh blueberries Use for a pretty, fresh finishing touch when serving.

Method
 

Preparation
  1. Preheat the oven to 300°F (149°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy lifting later.
  2. In a bowl, whisk together graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove from the oven and let it cool.
  4. In a mixing bowl, beat the softened cream cheese until smooth. Mix in the Greek yogurt until well combined.
  5. Add the eggs and egg yolk, blending until incorporated. Stir in granulated sugar, fresh lemon juice, lemon zest, and vanilla extract until the filling is smooth.
  6. Pour the filling over the cooled crust and smooth the top. Bake for 34 to 38 minutes until the edges are set but the center still has a slight jiggle.
  7. Cool the pan on a rack for 1 hour, then refrigerate for 3 to 4 hours or overnight to fully set. Cut into squares with a hot knife for clean edges.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 8g

Notes

Beat the cream cheese until fully smooth to avoid lumps. Let the crust cool slightly before adding filling to prevent sogginess. Use a hot, clean knife between cuts for tidy bars. Store in an airtight container for up to 4 days.

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