introduction
These Greek Yogurt Lemon Bars are bright, creamy, and light. They have a crisp graham crust and a smooth lemon filling made with Greek yogurt and cream cheese. The bars are not too sweet and feel fresh. They chill in the fridge and slice cleanly for a neat dessert.
If you like tangy yogurt desserts, you may also enjoy a different lemon-and-berry treat such as lemon berry yogurt cake. This link shows another easy lemon-yogurt dessert to try on a different day.
These bars work for a party, a simple dessert after dinner, or a packed snack. They are easy to make and do not need fancy ingredients. Read on for why you will love them and how to make them step by step.
Why You’ll Love This Greek Yogurt Lemon Bars
You will love these lemon bars because they are bright and tangy without being heavy. The Greek yogurt keeps the filling light and slightly tangy, while the cream cheese makes it creamy and smooth. The graham cracker crust gives a familiar sweet crunch. The bars chill firm and cut nicely, so they look good on a plate or a dessert tray.
They are also easy to change. You can add fruit on top, or make the crust with coconut oil for a dairy-free option in the crust. They stay fresh in the fridge for days, so you can make them ahead for events.
Why Make This Recipe
Make these bars when you want a fresh, lemony dessert that is easy to prepare. The recipe does not require long baking or difficult steps. It uses common pantry items and a short bake to set the filling. Because the filling uses Greek yogurt, it is lighter than a classic butter-heavy lemon bar.
This recipe is good for people who want a small sweet treat without a lot of sugar. It is also a great pick for warm weather because the chilled bars feel cool and refreshing.
What You Need for Greek Yogurt Lemon Bars
You need a few tools and simple pantry ingredients:
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Handheld or stand mixer with a whisk attachment
- Silicone spatula
- Measuring cups and spoons
- Sharp knife for clean cutting
- Cooling rack
The ingredients are easy to find in most stores. Use room temperature eggs and cream cheese so the filling is smooth. Fresh lemon juice and zest give the best bright flavor.
How to Make Greek Yogurt Lemon Bars
This recipe is made in a few clear steps: make the crust, prepare the filling, bake until set, cool, and chill. The filling is thin before baking and sets as it cools, so do not overbake. Chill well for neat slices.
Step-by-step:
- Preheat oven to 300°F (149°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two sides to lift the bars out.
- Make the crust: mix graham crumbs and sugar, add melted butter, press into the pan, and bake for 8 minutes.
- Make the filling: beat cream cheese until smooth, add yogurt, then eggs, sugar, lemon juice, lemon zest, and vanilla. Pour over cooled crust.
- Bake 34–38 minutes, until the center is no longer wobbly but still has a small jiggle.
- Cool on a rack 1 hour, then chill in the fridge 3–4 hours or overnight.
- Lift bars out using the parchment overhang and cut with a sharp knife, wiping it clean between cuts for neat bars.
These simple steps make a clean, tasty dessert that holds up well for serving and storing.
Ingredients:
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1 Tablespoon (12g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted (or melted coconut oil)
- 6 ounces (170g) brick cream cheese, softened to room temperature
- 3/4 cup (181g) plain nonfat or low-fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature*
- 1 large egg yolk, at room temperature*
- 1/3 cup (67g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice (about 2-3 lemons)*
- 1 Tablespoon lemon zest*
- 1 teaspoon pure vanilla extract
- Optional for garnish: lemon slices and fresh blueberries
Directions:
Preheat oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides to easily lift the bars out of the pan before cutting. Set aside.
In a medium bowl, whisk the graham cracker crumbs and sugar together. Add the melted butter and stir until combined. Press evenly into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside to cool slightly.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. Add yogurt and beat on medium-high speed until completely combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. Beat in the eggs and egg yolk. Once combined, add the sugar, lemon juice, lemon zest, and vanilla extract and beat until everything is combined and no lumps remain. Filling is thin. Pour filling into the crust—it’s ok if the crust is still slightly warm.
Bake for 34–38 minutes or until the middle is no longer wobbly. A little jiggle is ok—the bars will continue to set up as they chill in the refrigerator, so you don’t need to bake them until the center is perfectly solidified. Don’t over-bake these bars, or the surface may crack.
Set the pan on a cooling rack and cool for 1 hour, then transfer to the refrigerator to chill for 3–4 hours or even overnight.
Once chilled, lift the bars out of the pan using the parchment overhang on the sides and cut into bars. For neat bars, I use a very sharp knife and wipe it clean with a paper towel after each cut.
Cover and store leftover bars in the refrigerator for up to 5 days.
Best Ways to Serve Greek Yogurt Lemon Bars
Serve these bars chilled. They taste best straight from the fridge. You can add a thin dusting of powdered sugar, a lemon slice, or a few fresh blueberries on top for color. A small dollop of whipped cream or a spoon of extra Greek yogurt makes a nice touch.
For a brunch or afternoon tea, place bars on a pretty plate and add a few mint leaves. They also pair well with fresh berries or a simple berry compote if you want a sweeter contrast.
How to Store Greek Yogurt Lemon Bars
Keep the bars in the refrigerator in an airtight container. They last up to 5 days refrigerated. If you want to freeze them, cut into squares and place parchment between layers in a freezer-safe container. Freeze up to 1 month. Thaw in the fridge before serving.
Do not leave these bars out at room temperature for long. The filling contains dairy and eggs, so keep them chilled until just before serving.
Easy Tips to Make Greek Yogurt Lemon Bars
- Use room temperature cream cheese and eggs to avoid lumps in the filling.
- Press the crust firmly into the pan so it bakes evenly and holds the filling well.
- Do not over-bake. The center should still jiggle slightly when you take it out. It will firm as it chills.
- Wipe your knife between cuts to get clean edges.
- Fresh lemon juice and zest give the best bright flavor. Bottled juice will work but fresh is better.
- If you want a firmer filling, use full-fat Greek yogurt instead of nonfat.
Try These Variations of Greek Yogurt Lemon Bars
- Blueberry topping: Spoon fresh blueberries over chilled bars or warm a few with sugar for a quick compote.
- Lime version: Substitute lime juice and lime zest for lemon for a lime bar twist.
- Coconut crust: Use melted coconut oil instead of butter and add a handful of shredded coconut to the crust.
- Honey sweetened: Replace part of the granulated sugar with honey for a floral note.
- Berry swirl: Before baking, spoon a few drops of berry puree and swirl lightly into the lemon filling.
Common Questions About Greek Yogurt Lemon Bars
Q: Can I use low-fat or full-fat Greek yogurt?
A: Yes. Both work. Full-fat will give a richer texture. Low-fat or nonfat will be slightly lighter.
Q: Can I make these bars ahead of time?
A: Yes. You can bake the day before and keep them chilled. They often taste better after settling in the fridge overnight.
Q: Why did my bars crack on top?
A: Over-baking can cause cracks. The filling should still have a slight jiggle when you take it out. Cool and chill for a smooth finish.
Q: Can I use a different crust?
A: Yes. You can use shortbread crumbs or a basic buttery cookie crust. Adjust the amount of sugar if your cookies are sweet.
Q: Can I freeze the bars?
A: Yes. Freeze cut bars with parchment between layers up to one month. Thaw in the fridge before serving.
Final Thoughts
These Greek Yogurt Lemon Bars are simple to make and full of bright flavor. They balance tangy lemon, creamy filling, and a crunchy crust. The recipe is flexible and great for a quick dessert or a make-ahead sweet. With a little care to not overbake and a good chill time, you will have clean, tasty bars ready to serve.
Ready to Give It a Try?
Gather your ingredients, line an 8-inch pan, and plan for a bit of chill time. These bars are easy to make and please many guests. Try the recipe as written, then experiment with toppings like berries or a light dusting of sugar to make it your own.
Print
Greek Yogurt Lemon Bars
- Total Time: 61 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Bright and creamy lemon bars with a crisp graham cracker crust, featuring a light filling made with Greek yogurt and cream cheese. Perfect for any occasion.
Ingredients
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1 Tablespoon (12g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted (or melted coconut oil)
- 6 ounces (170g) brick cream cheese, softened to room temperature
- 3/4 cup (181g) plain nonfat or low-fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1 Tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- Optional for garnish: lemon slices and fresh blueberries
Instructions
- Preheat oven to 300°F (149°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.
- Make the crust: mix graham crumbs and sugar, add melted butter, press into the pan, and bake for 8 minutes.
- Make the filling: beat cream cheese until smooth, add yogurt, then eggs, sugar, lemon juice, lemon zest, and vanilla. Pour over cooled crust.
- Bake for 34–38 minutes, until the center is no longer wobbly but still has a small jiggle.
- Cool on a rack for 1 hour, then chill in the fridge for 3–4 hours or overnight.
- Lift bars out and cut with a sharp knife, wiping it clean between cuts for neat bars.
Notes
For best results, use room temperature ingredients and avoid overbaking to prevent cracks on the surface.
- Prep Time: 15 minutes
- Cook Time: 46 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg