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greek yogurt lemon bars
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Greek Yogurt Lemon Bars with Pecan Shortbread Crust

A light and fluffy lemon dessert or breakfast lemon bar, using nonfat Greek yogurt as the base, with a white whole wheat and pecan shortbread crust. 
Course Breakfast, Dessert, Snack
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12 bars

Ingredients

Shortbread Crust

  • 1/2 Cup Pecans finely chopped
  • 1 Cup White Whole Wheat Flour
  • 1/2 Cup Butter softened
  • 1/4 Cup Brown Sugar packed

Lemon Filling

  • 2 1/2 Cups Greek Yogurt nonfat
  • 3 Eggs
  • 3/4 Cup Sugar
  • 1 Tbsp Cornstarch
  • Lemon Juice from 3 lemons
  • Lemon Zest from two lemons
  • Powdered Sugar for topping

Instructions

Shortbread Crust

  • Preheat the oven to 350F. Line an 8x8 pan with parchment paper. 
  • Add in the pecans and flour, and continue mixing until the dough sticks together and is no longer crumbly.
  • In a stand mixer with the paddle attachment, cream together the butter and brown sugar on low until combined.
  • Press the dough into the parchment lined pan in an even layer, working the dough into the corners and edges.
  • Bake for 14-16 minutes, until it begins to look slightly dry around the edges. It will still be soft. Remove from the oven and let cool completely.

Lemon Bars

  • Add all ingredients to a large bowl, and mix together until thoroughly combined. You can use the stand mixer on medium-low for the step.
  • Pour the filing over the cooled shortbread. It needs to be fully cooled and slightly hardened, or the filling will crack the crust.
  • Bake at 350F for 45-60 minutes, until no longer jiggly in the middle. This time may vary based on how much juice you got out of your lemons. Start with the low end, and add more if needed. 
  • Remove from the oven and let cool to room temperature. Refrigerate for at least two hours or overnight in the pan
  • Once completely chilled, use the parchment to remove from the pan and cut into 12 bars. Topped with powdered sugar if desired, and serve chilled, or after sitting at room temperature for up to 30 minutes, for best results. 
  • Refrigerate in an airtight container for 1-2 days. I suggest not adding any sugar on top until just before serving. If needed, stack with parchment paper in between so they don't stick together.