Lemon Yogurt Squares are light and refreshing dessert perfect for spring and hot summer days. Smooth and fluffy lemon yogurt filling is the perfect match with a crumbly topping. Tangy lemon squares are not overly sweet, and pair perfectly with morning coffee or tea.
Lemon Yogurt Squares
If you need a quick and easy dessert recipe with just a few simple ingredients, these Lemon Yogurt Squares will be great. You can enjoy them warm or cold. They are the best the first day because after a day in the fridge the crust and topping will become soft. It will still taste great but, if you like the crispy texture it will disappoint you.
These bars look like cream cheese crumb bars, but they are totally different in texture. Cream cheese filling ae dens and creamy. These bars with yogurt filling are light and fluffy in the center thanks to beaten egg whites added in the mixture. The topping is more like a soft biscuit, that like a crispy cookie. But they are so delicious.
How to Make Lemon Yogurt Squares
The crust and topping are made from the same dough. For that dough, you’ll need all-purpose flour, baking powder, and salt. Whisk dry ingredients together and set them aside. Then beat the butter, sugar, vanilla and lemon zest. The butter should be at room temperature but not too soft. Beat it for 2-3 minutes then add egg yolks, one by one, mixing well after each addition.
Finally, add the flour mixture and mix well. It will look crumbly or sandy. It’s time to knead it with your hands just to make the compact dough. Divide the dough into two portions. Place each piece in a separate plastic bag and place one in the freezer and the second in the fridge.
After 30 minutes roll out the dough from the fridge to fit the bottom of 8 x 8 inches square pan.
To make the filling beat egg whites until stiff peaks form and set aside. Then mix lemon yogurt, sour cream, sugar, and vanilla. Add flour and mix again. Finally, fold in egg whites. Then pour the filling over the crust.
Now, it’s time to take the dough from the freezer and grate it over the filling. Place in preheated oven and bake at 350 F for 35-40 minutes. It will puff and slightly crack during the baking, and then sink after cooling and seal the cracks. Dust with powdered sugar, slice and serve.
Lemon Yogurt Squares are light and refreshing dessert perfect for spring and hot summer days. Smooth and fluffy lemon yogurt filling is perfect match with crumbly topping.
- ½ cup unsalted butter-room temperature (but not too soft)
- 1/3 cup (65 grams) sugar
- 1 teaspoon vanilla
- 2 large egg yolks
- 1 ½ cup (185 grams) all-purpose flour
- 3/4 teaspoon baking powder
- ¼ teaspoon salt
- grated zest from 1 lemon
- 2 large egg whites
- 1 ½ cups (340 grams) Lemon Greek yogurt
- ½ cup (115 grams) sour cream
- ½ cup (100 grams) sugar
- 2 teaspoons vanilla
- 3 Tablespoons (25 gram) all-purpose flour
- Powdered sugar for dusting
- Whisk together dry ingredients (flour, baking powder and salt) then set aside.
- Beat softened butter with sugar and vanilla for 2 minutes, then add one by one egg yolk, mixing well after each addition.
- Add dry ingredients and mix until evenly combined. The mixture will look sandy or crumbly. Knead it with your hands to make the compact dough. Divide the dough into two equal parts. Wrap each half with plastic foil or place in plastic bags and place one in the fridge and the other in the freezer for 30 minutes.
- Preheat the oven to 350F. Spray 8 x 8 inches square pan with baking spray and line with baking paper leaving large overhang the sides.
- Take the dough from the fridge and roll it out on a lightly floured surface in an 8 x 8 inches square. Transfer it and fit in the bottom of the pan. The dough will be thin and if it brakes just pinch it with your fingers to seal the cracks when place it in the pan.
- To make the filling beat egg whites until stiff peaks form and set aside.
- In a large bowl mix together beat lemon yogurt, sour cream vanilla and sugar. Mix in flour.
- Finally, gradually add beaten egg whites and whisk it in the mixture. Pour the mixture over the crust and smooth the top. Take the dough from the freezer and using a coarse grater, grate it over the filling.
- Bake 35-40 minutes or until the toothpick inserted in the center comes out clean. Tent the top with aluminum foil if it starts browning too much. It will puff and slightly crack when it’s done, but it will sink as it cools.
- Lift from the pan and transfer on cutting board. Slice and serve. Sprinkle generously with powdered sugar before serving.