Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (100g) Granulated sugar
  • 0.75 cup (170g) Unsalted butter, cold and cubed
  • 0.25 tsp salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 0.5 cup (120g) Plain Greek yogurt
  • 0.75 cup (150g) Granulated sugar
  • 2 large eggs, room temperature
  • 0.25 cup (60ml) Freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Pulse flour, 0.5 cup sugar, salt, and cold butter in a food processor until it resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10–12 minutes until the edges are a pale gold. Remove from oven but keep the oven on.
  4. In a large bowl, beat softened cream cheese and 0.75 cup sugar until smooth. Add eggs one at a time, then mix in Greek yogurt, lemon juice, zest, and vanilla on medium-low speed.
  5. Pour the lemon filling over the warm par-baked crust. Bake for 22–25 minutes until the edges are set and the center has a slight jiggle.
  6. Allow to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing into 16 bars.