Greek Yogurt Lemon Bars

6 hours-overnight
Amount of Servings
10-12 servings


1 cup all-purpose flour

½ cup powdered sugar

¼ teaspoon salt

10 tablespoons unsalted butter, cut into cubes


Lemon filling:

3 cups FAGE Total 2% or 5%

¾ cup granulated sugar

2 teaspoons cornstarch

3 large eggs, at room temperature

Zest of 1 lemon

1/3 cup lemon juice

1 teaspoon vanilla extract

¼ teaspoon salt


Toppings (optional):

Powdered sugar

Dried lemons or candied lemons

  1. Preheat oven to 350-degrees Fahrenheit. Line a 9-inch baking dish with parchment paper. Set aside.
  2. For the crust, use the paddle attachment on a stand mixer to combine flour, sugar, salt, and butter on a low setting. Slowly increase the speed to medium and mix until a dough forms.
  3. Transfer the dough to the pan and press the dough down into the bottom of the pan. Or use a rolling pin to roll out the dough.
  4. Bake for 20-25 minutes or until golden brown and cool while making the filling.
  5. Reduce the oven to 325-degrees Fahrenheit.
  6. For the filling, use a whisk attachment on a stand mixer to combine yogurt, sugar, and cornstarch. Next add the eggs, lemon zest, lemon juice, vanilla extract, and salt until smooth.
  7. Pour into the baked crust and bake for 30-35 minutes or until the filling is set.
  8. Cool on a wire rack for 2 hours and then chill in the refrigerator for 3 hours to overnight before serving.
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