Lemon Bars

I have been making Lemon Bars for years, and they are one of my family and friends favorite cookies.  Both my kids also make them for their friends and families.

These Lemon Bars are doubly delicious because I added Lemon Yogurt to the crust..

Lemon Bars are so easy to make,  But the worst part of making Lemon Bars is waiting for them to set for 4 hours after baking.  But waiting is crucial, so that you can get them out of the pan without them falling apart.

Let’s BAKE!


1/2 cup powdered sugar (56 grams), plus additional for dusting the top
1-1/2 cups unbleached flour (220 grams)
1/2 cup whole wheat pastry flour (64 grams)
1/2 cup butter (114 grams), plus 1 tablespoon for melting on top
1/2 cup nonfat lemon yogurt (112 grams)
4 large eggs
2 cups granulated sugar (400 grams)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup fresh lemon juice (60 ml)


Preheat oven to 350-degrees F.  Make a parchment paper sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Spray bottom, corners, and sides of pan with cooking spray, lay wide (13-inch) sheet of parchment paper in prepared pan, push paper up sides of pan with extra hanging over edges of pan. Spray parchment paper in the pan with cooking spray, lay narrow (9-inch) sheet of parchment paper perpendicular to wide sheet, push paper up sides of pan with extra hanging over edges of pan.

Grate 1/2 cup butter and place in the freezer for 15 minutes.

In a large bowl, combine 1/2 cup powdered sugar, unbleached flour, and whole-wheat pastry flour.  Stir in yogurt.  Using your hands, rub in butter, until mixture starts to come together, but is still crumbly.  Press mixture evenly in bottom of prepared baking pan.  Bake 15 minutes.

Meanwhile, in a large bowl, beat together eggs, granulated sugar, baking powder, salt, lemon peel and lemon juice until fluffy.  Pour over hot crust.  Loosely cover with foil, bake 30 to 35 minutes or until no imprint remains when touched lightly in center.  Remove foil, transfer pan to wire rack to cool.  While hot, melt about 1 Tbsp. butter on the top (this keeps the powdered sugar from absorbing into the cookie); dust top with sifted powdered sugar.  Let cool in the pan completely.  Refrigerate 4 hours or overnight before cutting (this is an important step).  Before cutting the cookies into 24 squares, dust with additional powdered sugar.  Store in refrigerator.


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